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Meatless Monday: Eggs Over Asparagus with a Parmesan Gremolata; Dill Flatbread

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Eggs Over Asparagus

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To make the Parmesan Gremolata:   Mix together 2 tsp. finely chopped parsley, 2 tsp. grated Parmesan, 1/4 tsp grated lemon rind

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Roast the asparagus – I did this by putting a bit of butter and olive oil into a roasting pan.  I put the asparagus in and gave it a good toss.  Placed the pan in a 450 degree F oven for 20-30 minutes until nicely browned (you can even go for a char on it) and tender crisp.

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For the eggs, I heated up some water to just below boiling.  To a medium pot of water, I added 1 T. of vinegar (I used balsamic because I love the flavour but you can use any kind) and then cracked in the eggs gently.  Simmer for about 3 minutes and remove with a slotted spoon carefully.  I spread the gremolata over the asparagus, drizzled on a touch of olive oil, then topped with the eggs.  I added some shaved Parmesan to top it off.  You can add salt and pepper to taste – I only used pepper because I find the cheese makes it salty enough.  DELICIOUS, quick, and easy!

Yogurt Dill Flatbread (adapted from Anna Olson)

Ingredients:

  • 11⁄3 cups all-purpose flour
  • 1 tbsp chopped fresh dill
  • 1⁄2 tsp baking powder
  • 1⁄2 tsp salt
  • 3⁄4 cup plain yogurt (not low-fat)
  • 6 tbsp unsalted butter, melted
  • sea salt for sprinkling (if desired)
  • fresh coriander, chopped (if desired)

Instructions:  Mix together the dry ingredients (including the dill) in a large bowl.  Add in the yogurt and stir until a soft dough forms.  Knead the dough on a lightly floured surface until it feels elastic, 2-3 minutes.   Place dough in a bowl, cover, and let sit for half an hour to rest.   Separate the dough into 4 pieces and then roll each one out to form an oval about 8 inches in size.  You can cook these in a couple of different ways.  You can cook them one at a time in a skillet with some butter – you want them to bubble and brown.  It takes about 4 minutes on the first side and a couple more on the second.  You can also grill the breads over medium high heat for approximately 4 minutes per side.  Serve fresh or make ahead and then just before serving, warm them in a 300 degree F oven for about 5 minutes.  As a yummy extra touch, brush them with some melted butter and top with sea salt and fresh chopped coriander.

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One response »

  1. this all sounds delicious, especially the flatbread!

    Reply

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