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Bali Sunrise Brunch
Ingredients
- 12 oz thin asparagus (32 spears)
- 4 red bell peppers (halved lengthwise and roasted)
- 1/2 cup apple cider vinaigrette
- 4 large eggs
- 1 tbs white wine vinegar
- 4 tsp finely chopped shallots
- Freshly ground black pepper
- 4 tsp chopped flat-leaf parsley
Directions
- 1. Snap the tough ends off the asparagus. Blanch the spears in boiling water until just crisp-tender, 1-2 minutes, depending on size. Drain, refresh under cold water, and pat dry. Set aside.
- 2. Place 2 roasted pepper halves in the center of each of the 4 plates, then arrange 8 spears asparagus, 2 per side, in a log-cabin fashion to frame the peppers on each plate. Drizzle the vegetables evenly with cider vinaigrette.
- 3. Poach the eggs in water mixed with the vinegar, following the instructions above. Place the eggs atop the peppers in the center of the asparagus frame.
- 4. Sprinkle with the chopped shallots, a grind of black pepper, and chopped parsley. Serve immediately.
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