Roasted Portobello Mushrooms, Asparagus with a Poached Egg and Warm Tomato Vinaigrette


Ingredients


2 Portobellos

10 Asparagus Stalks

14 Cherry Tomatoes (Cut in Half)

2 Eggs

3-4 Tbsp Extra Virgin Olive Oil

Salt and Pepper to taste


Pre-heat Oven to 400 Degrees F

In a large bowl coat Portobellos and Asparagus with 3-4 Tbsp of Extra Virgin Olive Oil and salt and pepper, place on a baking sheet lined with parchment or silpat cap side up, place in oven. After 5 min add the Asparagus. When Asparagus are starting to brown remove from oven. 

Remove mushrooms from pan and let sit on paper towel for a couple minutes to drain excess water. Then plate, topping with the Asparagus. Followed by the poached egg (see instructions below) , and top with the warm vinaigrette. 


Vinaigrette


 

1/4 c. White Balsamic Vinegar

3 Tbsp Water

1/2 c. Extra Virgin Olive Oil

1/2 tsp Sugar

1/2 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Fresh Parsley Finely Chopped

1/2 tsp Fresh Basil Finely Chopped

1/2 tsp Fresh Oregano Finely Chopped

1/2 tsp Fresh Thyme Finely Chopped

1 tsp Fresh Garlic Minced


 

Combine all ingredients and mix well (if you have a blender or hand blender/blixer or food processor to mix the dressing that would be best, however it is not necessary) set aside.


In a saute pan turn heat on to medium/high. Pour in vinaigrette, when it starts to bubble around the side put in the cherry tomatoes. Stir constantly, when the tomatoes skins just start to break remove from the heat and set aside. 


In low sided sauce pan fill will 6 inches of water. Heat to approx. 90 degrees F. (do not let the water come to a bowl). Very gently place the eggs one at a time into the water, use a large serving spoon continually move the water around the egg gently, when egg white are fully cooked (approx. 4 min.) Remove egg gently with slotted spoon, placing it on top of the Asparagus on the plate. Top with the warm vinaigrette and serve. 


 


Utensils

 

Chef’s Knife

Cutting Board

Oven Mitts

Low sided sauce pan

Sheet pan

Parchment or Silpat

Blender/Hand blender/Food processor (but not necessary)

Mixing Bowl

Whisk

Slotted Spoon

Large Serving Spoon

Large Bowl

Tongs

Measuring Spoons

Measuring Cups