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Gallery Spring Ragout with Asparagus and Poached Eggs Credit: The Ingalls Recipe Summary prep: 50 mins total: 1 hr Servings: 8
Ingredients Ingredient Checklist 1/2 cup extra-virgin olive oil, plus more for drizzling 1 yellow onion, finely chopped (1 1/2 cups) 3 cloves garlic, peeled and smashed 1 jalapeno (seeded if less heat desired), thinly sliced (1/4 cup) Kosher salt and freshly ground pepper 1 1/4 pounds tomatillos, husked, well washed, and cut into 1-inch wedges (4 cups) 4 cups packed spinach 2 tablespoons minced fresh cilantro stems, plus leaves for serving 1 teaspoon coriander seeds 1 teaspoon cumin seeds 12 scallions, white and lightgreen parts only, cut on the bias into 1-inch pieces (1 cup) 2 cans (each 15 ounces) chickpeas, drained and rinsed 2 bunches thin asparagus, trimmed and cut on the bias into 2-inch pieces (4 1/2 cups) 8 poached eggs (for how-to, go to marthastewart.com/poachedeggs)
Gallery Spring Ragout with Asparagus and Poached Eggs Credit: The Ingalls
Recipe Summary prep: 50 mins total: 1 hr Servings: 8
Gallery
Spring Ragout with Asparagus and Poached Eggs Credit: The Ingalls
Spring Ragout with Asparagus and Poached Eggs
Credit: The Ingalls
Spring Ragout with Asparagus and Poached Eggs
Recipe Summary prep: 50 mins total: 1 hr Servings: 8
Recipe Summary
prep: 50 mins total: 1 hr
Servings: 8
prep: 50 mins
total: 1 hr
prep:
50 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
- 1/2 cup extra-virgin olive oil, plus more for drizzling 1 yellow onion, finely chopped (1 1/2 cups) 3 cloves garlic, peeled and smashed 1 jalapeno (seeded if less heat desired), thinly sliced (1/4 cup) Kosher salt and freshly ground pepper 1 1/4 pounds tomatillos, husked, well washed, and cut into 1-inch wedges (4 cups) 4 cups packed spinach 2 tablespoons minced fresh cilantro stems, plus leaves for serving 1 teaspoon coriander seeds 1 teaspoon cumin seeds 12 scallions, white and lightgreen parts only, cut on the bias into 1-inch pieces (1 cup) 2 cans (each 15 ounces) chickpeas, drained and rinsed 2 bunches thin asparagus, trimmed and cut on the bias into 2-inch pieces (4 1/2 cups) 8 poached eggs (for how-to, go to marthastewart.com/poachedeggs)
Directions
In a large skillet, preferably enameled cast iron, heat 1/4 cup oil over medium. Add onion, garlic, jalapeno, and a pinch of salt. Cook, stirring occasionally, until onion is translucent, 6 to 7 minutes. Add tomatillos and cook, stirring occasionally, until just beginning to soften, 5 to 6 minutes.
Transfer mixture to a blender; let cool slightly. Add 2 cups spinach, cilantro stems, and 1/2 cup water; season with salt and pepper. Blend until pureed, adding up to 1/2 cup more water if needed. Season with salt and pepper.
Wipe skillet clean; return to medium heat. Swirl in remaining 1/4 cup oil, add spices, and cook, stirring often, until fragrant, 1 to 2 minutes. Add scallions, season with salt, and cook until softened, 2 to 3 minutes. Stir in chickpeas, tomatillo mixture, asparagus, and remaining 2 cups spinach. Nestle in poached eggs; cover and cook until eggs are heated through and asparagus is bright-green and crisp-tender, 3 to 4 minutes. Drizzle with oil and top with cilantro leaves; serve.
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All Reviews for Spring Ragout with Asparagus and Poached Eggs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spring Ragout with Asparagus and Poached Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
