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Sunday, March 26, 2017

Pan-Seared Asparagus Salad With Frisée and Fried Egg

Melissa Clark  
  Time 15 minutes 
 Yield 2 servings 

Here is a fine variation on the old combination of egg and asparagus. It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons. It’s mixed with the frisée and a pungent garlic vinaigrette laced with a little anchovy. Then, in place of the usual poached egg nestled in curling frisée leaves, fry an egg until the edges are crisp and brown. This adds a vaguely baconlike nuance to the salad, without the meat.

Featured in: Asparagus And Eggs Take Center Stage. 

1 small garlic clove, finely chopped
¾ teaspoon finely chopped anchovy
2 teaspoons lemon juice
6 tablespoons extra virgin olive oil
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 cups packed torn frisée lettuce
2 large eggs
 Black pepper

1. Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
2. Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
3. Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
4. Divide the salad between two serving plates. Top each with an egg.

Nutritional analysis per serving (2 servings)
489 calories; 45 grams fat; 7 grams saturated fat; 31 grams monounsaturated fat; 5 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 12 grams protein; 186 milligrams cholesterol; 87 milligrams sodium

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