.
Feedback

Hard Boiled Egg With Grilled Asparagus And Goat Cheese Sauce

This dish has texture, depth and lots of flavor to brighten any day.

Nothing makes a bolder statement of freshness like the classic paring of eggs and asparagus. As the spring rains roll in, asparagus brings in a new season with a fresh crispy crunch and deep green hue. The goat cheese sauce, made with locally produced Gewurztraminer white wine, gives a rich flavor to this simple brunch dish. 

Here's what you'll need:

Grilled Asparagus

  • 16 whole asparagus
  • salt
  • pepper
  • olive oil

Hard Boiled Egg

  • 4 eggs

Goat Cheese Sauce

  • 3 1/2 ounces of goat cheese
  • 1/2 cup of chicken broth
  • 1/4 cup of white wine
  • 2 cloves of garlic

This will serve four people.

Here's what to do:

Let Patch save you time. Get great local stories like this delivered right to your inbox or smartphone every day with our free newsletter. Simple, fast sign-up here.

  1. Pre-heat oven to 350 degrees. Place 16 whole washed asparagus on a pan. Drizzle the asparagus with olive oil and sprinkle on pepper and salt. Place in oven and cook for 10 minutes flipping the asparagus over after 5 minutes.
  2. Meanwhile mince two cloves of garlic and mix in a bowl with the chicken broth and wine. In a skillet crumble goat cheese and add the garlic mixture. Simmer over medium heat while stirring for 15 minutes.
  3. In a heavy saucepan, bring 6 cups of water to a boil. Add 4 eggs slowly into boiling water, ensuring not to crack the outer shell. Let boil for desired time, around 8 to 10 minutes.
  4. While eggs and asparagus are cooking, in a non-stick skillet combine white wine, chicken broth, goat cheese, and salt and pepper over medium heat. Once at a boil, stir constantly for 6 minutes or until desired thickness of sauce.
  5. For each person, place halves of an egg over 4 asparagus spears. Finish by drizzling goat cheese sauce over the top. Serve immediately.

Seasonability Tip: Locally grown asparagus is found throughout Connecticut during the spring months, several Connecticut vineyards are producing Gewurztraminer white wine, and many Connecticut farms produce goat cheese and eggs almost year round. Locally grown garlic can be a little tricker as at the earliest the season starts in June, but most supermarkets will have some great organically grown alternatives. A good resource for finding locally grown food is BuyCTGrown.com.

Newsletter & Alerts

Get the best stories each day and important breaking news

Subscribe

Not from Stonington-Mystic Patch? Find your Local Patch »

Loading comments ...
Note Article
Just a short thought to get the word out quickly about anything in your neighborhood.
Share something with your neighbors. Write a new post... What's up? Make an announcement, speak your mind, or sell something
Ellyn Santiago (Editor) May 15, 2013 at 09:18 pm
We did this story about the project Monday. Hope it helps shed some light And THANKS for SpeakingRead More Out, Allan! http://stonington.patch.com/groups/politics-and-elections/p/voterapproved-road-work-begins-wednesday-where-when-read-on
Ken Carlson May 15, 2013 at 04:26 pm
If you want to be in the downtown then the Whaler's Inn http://www.whalersinnmystic.com/ if you wantRead More to be in a nicer place still walking distance to shops and Aquarium then Mystic Hilton, the Hampton Inn is new and Holiday Inn Express was completely renovated.
Corey Fyke (Editor) May 11, 2013 at 12:51 am
I'm sure it will work splendidly! So much more flexibility, especially if you'll be posting your ownRead More stuff (which we, of course, encourage!).