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Asparagus, Black Rice and Poached Egg: Seasonal Chef Recipe

Ingredients

• 4 handfuls of kale, sliced thinly
• Extra virgin olive oil
• Kosher salt
• Ground black pepper
• 2 cups of cooked rice, or any grain or legume of your choice
• 1 lb asparagus, trimmed and peeled if thick
• Balsamic or Sherry Vinegar
• 4 eggs
• Chives, thinly sliced for garnish

Instructions

1. Over medium heat sauté the kale with a little olive oil and a couple of pinches of salt and pepper. Cook for about 3 minutes. Turn off the heat and add the cooked rice. Cover and set aside.
2. Bring a small pot of water to boil and add 1 teaspoon of salt for every 4 cups. In a separate bowl make an ice bath.
3. Drop the asparagus in boiling water and blanch for 2-3 minutes, depending on the thickness of your stem. Remove and immediately place in the ice bath to stop the cooking (shock) for 1 minute. Drain and set aside.
4. In a small bowl whisk 3 tablespoons of vinegar with 5-6 tablespoons of oil. Season with a couple of pinches of salt and pepper.
5. Make 4 eggs to your liking, either poached or fried.
6. While you are cooking the eggs divide the rice between four warmed plates. Place the asparagus over the rice in a pretty pattern. Drizzle with a little of the dressing.
7. Place one egg on each plate and season with a little salt and pepper and garnish with chopped chives.
8. Serve immediately.