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28 comments to “Asparagus with Butter and Soy”

  1. Looks incredible!

    Are those little purple buds chive blossoms? They’re beautiful.

  2. Are those chive flowers on top? So pretty!

  3. Nothing like asparagus and a poached egg. What did your garnish the dish with? Do I see seeds of some sort alongside those flowers?
    And thanks for the heads-up on Andrea Reusing. I’m going to be in Chapel Hill in August. I will definitely have to persuade some people to come and check it out with me!

  4. Yes, chive flowers! We used them for a garnish at the Floriole dinner and I have been sprinkling them on everything since. Kind of nice for spring.

  5. Running to the garden for supplies! This sounds sublime. Here’s what I did with asparagus a few weeks ago, when spring still felt like fall in Nova Scotia: http://localfoodlover.blogspot.com/2011/05/roasted-asparagus-and-fiddleheads-with.html

  6. must grab that book! i have wanted to go to the Lantern every year when we visit NC over christmas but i can’t seem to make it work with the trip schedule. maybe the cookbook will tide me over? Food & Wine had a great tea-smoked chicken recipe a while back from her that was a-mazing, too.

  7. Cooking in the Moment is a wonderful book. I, too have many recipes marked to try. The photography is inspired.

  8. This looks delicious. I’m going to make this for dinner tonight with some fresh asparagus. Yum!

  9. It’s always a good sign when my husband reads over my shoulder and says “mmm…asparagus with butter and soy.” Recipe bookmarked. Thank you!

  10. What a perfectly poached egg! Such a simple yet delicious dish

  11. I love the chives flowers on top as well. I confess I still have trouble with poaching eggs.. One more reason to give this a try.

  12. What a lovely pairing… And I love that piece of crusty bread there. Have to soak up all those wonderful juices :-)

  13. I brought hard-boiled eggs to work for breakfast this morning but was all out of salt. I did, however, have a packet of soy sauce on hand. As I was sitting there eating, I thought about how well eggs and soy sauce go together and wondered why I didn’t utilize the combination more often. Then this pops up in my reader! I’m in the Midwest as well (Detroit). so I’m also trying to cram in as much asparagus as I can before the season ends. Definitely giving this a try.

  14. Haven’t had a chance yet to cook from Reusing’s new cookbook, but I have been to the Lantern and it’s fantastic. Skip the dining room and go to the bar — it’s much more fun and it’s the same menu. I absolutely loved the chaat appetizer.

  15. Yay! I love it when you post something savory.

  16. Tim, just stumbled upon your blog via TasteSpotting. Beautiful blog and photos! It’s hard to imagine that you use P&S but very inspirational (I use P&S too and trying to improve my photos).

  17. I make a similar dish in the oven but I had never seen it photograped so beautifully! In fact the recipe is posted on my blog with a picture of a hamburger :)
    http://www.ian-pix.com/ginnys-kitchen/2011/6/4/thats-not-velveeta.html
    love your blog and will have to try a poached egg with mine next time!

  18. Special k says:

    June 12th, 2011 at 4:48 pm

    Made this, over poached the eggs, as usual, but was great, thanks!

  19. I was so intimidated by the instructions – seems more complicated than I wanted to deal with but I focused my efforts and had a delicious asperagus dish – this is the perfect spring side! I want to check out this book now for sure

  20. This looks delicious. I am going to check out that book. It sounds great!

  21. YUM! I make this regularly throughout the spring asparagus season, but skip the salt and add a dash or two of balsamic vinegar instead. Do give this variation a try, it cuts through the butter a bit and is delicious. Love the chive flower garnish too, we have an abundance of these in the garden right now (pretty much the only thing we’ve been able to harvest yet!)

  22. How lovely! Never thought to use soy sauce over eggs.

  23. Nicole, you’ll be impressed by what a great combo eggs and soy sauce can be!

  24. Holy crap! You guys! This is amazing! I made this for dinner tonight – we added mushrooms as well and I WANT MORE. Thanks for sharing!

  25. Kimberley says:

    June 29th, 2011 at 1:08 am

    I made this the other night, and my husband, who does not like asparagus, loved this dish. The best was sopping up the sauce with a chunk of fresh bread! Thanks Tim!

  26. Alright, I Iove to cook, photograph it, write about it, and most of all eat it. But do you ever, fellow blogger, wish someone would come cook for YOU? Well, I wish you would come to Hawaii & cook for me!
    Cheers,
    H

  27. I ate at Lantern last night, as I said I would after your having brought Andrea Reusing to my attention with this post. Really awesome seafood–how often do you get to eat a whole fried fish? I have to say, though, that dessert was the best part. A fig sundae–candied fresh mission figs on creme fraiche ice cream with a red wine syrup and candied nuts. Just incredible! Look out for pastry chef Monica Segovia-Welsh!

  28. I love this book, great recipe. Simple but delicious

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