Friday, May 3, 2013
FFWD Creamy Asparagus and Eggs
I substituted asparagus for the mushrooms, mascarpone for the heavy cream, and simmered my eggs until the yolks were firm, so I'm not sure if I'm allowed to comment on this recipe, but we definitely enjoyed our dinner! When this recipe got picked I was a bit disappointed--mushrooms are one of the few things that I really don't eat and I've been avoiding poached eggs during my pregnancy--but I decided to "play along" as best I could. I can't get enough asparagus this time of year, I literally think I buy two bunches of it every week, and I love how it goes with eggs, so I decided to substitute it for the mushrooms. With some defrosted leftover Challah from my freezer, I thought this would be a quick and easy weeknight dinner. I think the longest part of the recipe was bringing the water for the eggs up to a boil! I was finishing up the asparagus when I noticed my heavy cream had gone rancid. I wasn't sure what would happen, but I had some mascarpone in the fridge that I had been meaning to use up, so I added a few big spoonfuls of that instead. I'm not sure how close it was to what Dorie intended, but it made a nice creamy filling. Also, for the second week in a row we thought Dorie's serving sizes were not big enough. (Although maybe the fact that I'm 8 months pregnant and hungry all of them time has something to do with it?) I only used one piece of bread each, but made the entire rest of the recipe and served it to the two of us for dinner along with a simple arugula salad. This was an enjoyable, satisfying dinner that still left us room for Upside Down Cake!