Tag: Sauteed Asparagus

Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab

Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab

by Pam on March 11, 2014

I am loving this leftover crab we have! First we had crab legs with lemon then we had Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan[1] for dinner last night. This morning I poached an egg and heated up the leftover asparagus in a small skillet. I added tomatoes at the last minute because they tasted so good with the crab the night before. Lastly I heated up the crab quickly then I placed a toasted mini bagel on the plate then topped it with the steamed egg , the sautéed veggies, and crab followed by some shaved Parmesan cheese. I can’t even tell you how good this breakfast was! The yolk made a terrific sauce for the veggies and crab and the whole combination tasted fantastic. I am so excited we still have leftover crab meat because I have a feeling I will be making this again tomorrow morning. YUM!

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is steaming, heat a skillet over medium heat coated with cooking spray. Add the leftover asparagus spear and the grape tomatoes to the skillet, cook stirring often, for 1-2 minutes. Toast the bagel. Add the crab to the skillet at the end very quickly just to heat up.

Place the bagel on the plate then add the steamed egg on top followed by the veggies, crab, and shaved parmesan. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



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Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab




Yield: 1



Ingredients:

1 egg
2 spears of cooked asparagus, diced
4 grape tomatoes, halved
1/4 cup crab meat
1/2 mini bagel, toasted
1 tbsp Parmesan, shaved

Directions:

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is steaming, heat a skillet over medium heat coated with cooking spray. Add the leftover asparagus spear and the grape tomatoes to the skillet, cook stirring often, for 1-2 minutes. Toast the bagel. Add the crab to the skillet at the end very quickly just to heat up.

Place the bagel on the plate then add the steamed egg on top followed by the veggies, crab, and shaved parmesan. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

References

  1. ^ Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Sauteed Asparagus with Dijon Vinaigrette

Sauteed Asparagus with Dijon Vinaigrette

by Pam on November 5, 2012

I wanted to find a simple but different recipe for the asparagus I had in the refrigerator.  I stumbled upon this recipe from Martha Stewart and decided to give it a try.  I adapted it a bit by adding a little garlic and sugar to the vinaigrette.  I loved the flavor the vinaigrette gave to the asparagus and it turned out really delicious.  This side dish paired nicely with the Apricot-Soy Pork Chops.[1][2]

Whisk together mustard, vinegar, 1 tablespoon of olive oil, garlic, sea salt, freshly cracked pepper, and sugar, to taste, in a small bowl.

Heat a skillet that has been coated in cooking spray over medium heat. Add asparagus, and season with sea salt and freshly cracked pepper, to taste. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 5-6 minutes.

Drizzle the asparagus with the vinaigrette, toss, and serve immediately. Enjoy.

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Sauteed Asparagus with Dijon Vinaigrette




Yield: 4

Prep Time: 5 min.

Cook Time: 5-6 min.

Total Time: 10 min.



Ingredients:

1 tsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp olive oil
1 clove of garlic, minced
Sea salt and freshly ground pepper, to taste
Pinch of sugar
1/2 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths

Directions:

Whisk together mustard, vinegar, 1 tablespoon of olive oil, garlic, sea salt, freshly cracked pepper, and sugar, to taste, in a small bowl.

Heat a skillet that has been coated in cooking spray over medium heat. Add asparagus, and season with sea salt and freshly cracked pepper, to taste. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 5-6 minutes.

Drizzle the asparagus with the vinaigrette, toss, and serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Martha Stewart

References

  1. ^ Martha Stewart (www.marthastewart.com)
  2. ^ Apricot-Soy Pork Chops. (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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