Shiitake and Asparagus Sauté with Poached Eggs

Date-night dinner need not center around meat. Here, earthy, meaty shiitake mushrooms balance lemony asparagus and a rich, perfectly poached egg.

Ingredients

2 tablespoons olive oil
1/3 cup thinly sliced shallots
1 tablespoon chopped fresh thyme
2 cups sliced shiitake mushroom caps (about 6 oz.)
5 ounces trimmed fresh asparagus
3 garlic cloves, thinly sliced
1/2 cup unsalted chicken stock (such as Swanson)
2 teaspoons unsalted butter
2 teaspoons fresh lemon juice
3/8 teaspoon kosher salt
1/2 teaspoon black pepper, divided
1 teaspoon white vinegar
2 large eggs (in shells)

How to Make It

Step 1

Heat oil in a large skillet over medium-high. Add shallots, thyme, and mushrooms; cook 4 minutes or until lightly browned. Add asparagus and garlic; cook 2 minutes. Add stock; cook 2 to 3 minutes or until liquid has reduced to about 2 tablespoons. Remove pan from heat; stir in butter, lemon juice, salt, and 1/4 teaspoon pepper.

Step 2

Fill a skillet two-thirds full with water. Add vinegar; bring to a simmer. Break each whole egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using a slotted spoon.

Step 3

Divide mushroom and asparagus mixture evenly between 2 plates. Top each serving with 1 egg. Sprinkle remaining 1/4 teaspoon pepper over eggs

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CookL: CG

asparagus, eggs