Poached Duck Eggs over Asparagus with Italian Fonduta

Serve this elegant dish with toasted Italian Rustica bread to sop up those delicious runny egg yolks!

Ingredients:
3-4 duck eggs
1 pound asparagus, ends snapped and sliced into ¼-inch pieces
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
Italian Fonduta (see recipe)

Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.

2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the asparagus and cook until just tender, 4 to 6 minutes. Season with salt and pepper; set aside.

3. To serve, add a serving of the asparagus to a plate, and then top with a poached egg and a generous helping of fonduta. Season with salt and pepper, as needed.

Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—crunchy radishes, milky turnips and a bevy of fresh citrus—while looking forward to summer with the likes of crisp baby Romaine lettuce and fresh garden herbs. Take these and then have fun experimenting in the kitchen with all the additional provisions for a seasonal, summery brunch: Skagit River Ranch breakfast sausage patties, whole barley, housemade pear butter, Gruyère cheese bread and both chicken and duck eggs to scramble, poach or fry as you please!

Here are a few recipe ideas for the week:

Sausage, Potato & Arugula Breakfast Frittata
Flecked with savory sausage, potato rounds and peppery arugula, this baked dish is a real winner.

Breakfast Barley with Dried Fruit & Nuts
Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast.

Grapefruit, Lime & Mint Yogurt Parfaits
These luscious and light parfaits are an excellent accompaniment to brunch fare!

Charred Green Onion Gremolata
This smoky sauce is amazing spooned over poached or fried duck eggs.

Citrus-Fennel Salad
This classic Sicilian salad can be topped with any variety of citrus; try it with this week’s combo of grapefruit, blood orange and Cara Cara oranges!

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Culinary Adventures Recipes

For many of us, more time at home has meant more time experimenting in the kitchen, and this week’s box is full of fresh new ingredients for you to play with: Try your hand at homemade crêpes crafted from Fairhaven Mill’s certified-organic buckwheat flour; poach some local duck eggs to serve with spring asparagus and a light chive-lemon aioli; and, end things on a sweet note with all the ingredients for a traditional-style Italian torta filled with our own cherry-plum jam. Also included: Pain au Levain bread; a refreshing French Rosé and other favorites like Cremini mushrooms, Granny Smith apples and a mix of braising greens.

Here are a few recipe ideas for the week:

Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using that glorious spring asparagus along with a Grana-style cheese!)

Poached Duck Eggs over Asparagus with Lemon-Tarragon Aioli
Serve this elegant dish with toasted Pain au Levain bread to sop up those delicious runny egg yolks!

Lemon-Chive Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Grilled Cauliflower Steaks with Honey & Lemon
Time to break out the barbecue for these flavorful cauliflower “steaks”!

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

Italian Buckwheat Cake
Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.

The Perfect Egg Recipes

Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs. Filled with an assortment of egg-friendly pairings—multigrain bread, Hedgehog mushrooms, a bevy of beautiful spring greens—plus, pear vinaigrette and our housemade bread pudding, not to mention recipe ideas, this box will help you craft the perfect egg.

Here are a few recipe ideas for the week:

Poached Duck Eggs over Sautéed Spring Greens & Hedgehog Mushrooms
These creamy poached eggs are perfectly complemented by flavorful kale rapini, pea shoots and Swiss chard greens.

Fried Duck Eggs Over Roasted Spring Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!

Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.

Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.

Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted cauliflower!

Roasted Pink Cipollini Onions
These tender little onions are fabulous mixed into scrambled duck eggs.

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