For this stir-fry, be sure to slice the asparagus sharply on the diagonal. It not only looks pretty, but the asparagus will also cook more evenly and the interior of the stalks will brown better. Crème frâiche is available in small tubs now in most groceries. Check both the cheese and dairy sections. If you can’t find it (or don’t want to bother with another trip to the grocery), you could try a little sour cream loosened with a bit of milk or a bit of thick yogurt or even fresh goat cheese. I absolutely love what fresh mint does here in both the pancake and as a garnish, but I usually combine it with chives and/or parsley, which hold their bright green color better. I call for cooking the veggies first and then the egg, but if you’re even a moderately good multi-tasker you can cook them both at the same time.
For the veggies:
2 teaspoons extra-virgin olive oil
1 cup thinly sliced asparagus (cut on the diagonal, 3/8- to 1/2-inch thick and 2 inches long), from about 1/2 medium bunch (or 1/2 pound) asparagus, trimmed
1/4 cup (scant) thinly sliced shallot (about 1/2 medium to large shallot)
1/8 teaspoon kosher salt
For the egg pancake:
1 large egg
1 teaspoon half-n-half or heavy cream
big pinch kosher salt
freshly ground pepper
1 teaspoon unsalted butter
1 scant tablespoon combo fresh baby mint leaves (or thinly sliced mint) and small parsley leaves and/or sliced chives (plus a sprinkling more for garnish)
2 teaspoons crème frâiche for garnishing
Make the veggies: In a large nonstick stir-fry pan, heat the oil over medium-high heat. When the oil is hot (it will loosen up and shimmer), add the asparagus, the shallots, and the 1/8 teaspoon salt, and turn the heat to high. Cook, stirring occasionally for the first minute, and then more frequently, until most of the asparagus are browned around the edges and the shallots are softened and browned, 2 to 3 minutes. (Pay attention here—this goes fast.) Remove the pan from the heat and transfer the veggies to a plate while you make the egg.
Make the egg: In a small bowl, whisk together the egg, half ‘n half or cream, a little salt, and a grind or two of fresh pepper. In a small nonstick skillet, heat the butter over medium-low heat. When the butter has melted, swirl it around in the pan to cover the bottom. Pour the egg mixture into the pan and do not stir. Sprinkle or arrange the herb leaves or cut herbs over the top of the egg. Let the egg cook until it has set, about 3 to 4 minutes. The egg will set from the outside edges in. When the center of the egg looks just barely set, remove the egg from the pan and slide it on a small pretty salad plate, keeping the herb side up. (The bottom will be golden, the top should be still slightly soft.)
Pile the asparagus and shallot mixture on top of the egg; garnish with the crème fraiche and extra herbs. Eat right away.
Serves 1
- Recipe courtesy of Susie Middleton