Morels, asparagus, and eggs—it doesn’t get more springlike than this ethereal dish.
Asparagus with Morel Ragù and Poached Eggs
For the croûtes
- 1-1/2 Tbs. olive oil
- 1 (12 inch) piece baguette (or one demi baguette), cut into 1/2-inch-thick slices
- Kosher salt
For poached eggs
- 2 Tbs. distilled white vinegar
- 6 large eggs
For the morel ragù
- 3 Tbs. olive oil
- 1/2 cup finely chopped shallot
- 2 garlic cloves, finely chopped
- 3/4 lb. fresh morels, ends trimmed
- 1 tsp. chopped fresh thyme
- 1/2 cup low-sodium chicken broth
- 1 Tbs. soy sauce
- 3 Tbs. unsalted butter, cut into pieces
- 1 Tbs. fresh lemon juice
For the asparagus and truffle vinaigrette
- 1 Tbs. sherry vinegar
- 1 tsp. tamari
- Kosher salt
- 1 Tbs. white truffle oil
- 1 Tbs. canola oil
- 2 Tbs. olive oil
- 1-1/2 lbs. asparagus, tough ends removed
- 1 oz. (1/4 cup) parmesan shavings, more if desired
Toast the croûtes
- Position an oven rack in the center of the oven, and preheat the oven to 350°F.
- Arrange the baguette slices on a baking sheet. Brush the tops with the olive oil, sprinkle lightly with salt and toast until golden, 8 to 10 minutes. Remove from the oven and let cool.
Poach the eggs
- Fill a 10–to 12–inch skillet with 1 inch of warm water. Fill a wide 5-quart pot halfway with water. Stir in the vinegar, and bring to a bare simmer.
- Break 1 egg into a cup and slide it into the barely simmering liquid. Repeat with the remaining eggs, spacing them evenly in the pan. Poach the eggs at a bare simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the poached eggs to the skillet of warm water.
Make the morel ragù
- Heat the olive oil in a 12–inch skillet over medium–high heat until shimmering. Add the shallot and garlic and sauté until just beginning to soften, about 3 minutes. Add the morels and thyme, and sauté until the mushrooms begin to brown, 3 minutes more. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Stir in the broth and soy sauce and cook until the liquid is reduced by about half, 3 to 5 minutes.
- Remove the pan from the heat and swirl in the butter until combined, then stir in the lemon juice and chives. Transfer the ragù to a medium bowl and cover to keep warm. Clean out the skillet.
Make the vinaigrette
- In a small bowl, whisk together the vinegar, tamari, and a pinch of salt until the salt dissolves. Whisk in the truffle oil and olive oil until well blended and set aside.
Cook the asparagus
- Heat the canola oil in the cleaned skillet over medium–high heat until shimmering hot. Add the asparagus, 1/4 tsp. salt and 1/4 tsp. pepper, and sauté until the asparagus are just tender, about 6 minutes. Remove the pan from the heat and toss with the vinaigrette.
- Divide the asparagus among individual serving plates, and top each with the morel ragù. With a slotted spoon, transfer the poached eggs to paper towels to drain briefly, then place one on top of each serving. Season the eggs with salt and pepper to taste. Garnish with parmesan shavings and serve with the croûtes.