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!
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.
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.
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.
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
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!)
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!
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!