Sunny-Side-Up Asparagus Cheddar Biscuits

IMG_1278

My weekday lunch time ritual is to watch The Chew ! Just love the show and all the five hosts . Entire January was not the same without Clinton Kelly. So glad he ‘s back, feels complete !

Once Mario Batali made Asparagus Milanese, a simple grilled asparagus topped with fried egg and finished with some shaved parmesan or as he would call it “the undisputed king of cheeses” . Such a simple yet elegant dish! That was the inspiration for these biscuits. When you break open one , the yolk runs over the nooks and crannies of the biscuits… yummm!

You can skip  the eggs yolks totally if you choose not to take that route. Then it would be just Asparagus Cheddar biscuits! What would you do with all those leftover egg whites? A recipe coming up very soon.

Ingredients:

2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

14 thin asparagus, woody ends snapped off , then cut into 1-inch pieces

1/2 cup grated cheddar cheese ( I used mild)

1 stick cold unsalted butter, cut into small chunks

1 cup buttermilk

8 egg yolks

1 egg white , beaten little with a fork

Preparation:

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Add first 5 ingredients to a food processor, pulse about 15 times (asparagus would be chopped into small pieces). Add cheddar and butter and pulse 10 more times ( butter needs to be the size of peas) . Dump the entire mixture into a large bowl, stir in buttermilk until just mixed and then dump onto a floured surface, knead gently 4-5 times to get a smoother dough. Do not over work. Pat dough into a 1/2-inch disk, cut 8 biscuits with a 3-inch round cookie cutter (scraps can be gathered, rerolled and cut ). Place biscuits on the prepared baking sheet spacing evenly. Brush with beaten egg white. Using a 1 – 1 1/2 inch circle cutter (any lids will work to) , push in the middle of each biscuit about half way . We don’t want to remove the centre yet. Bake for 19-22 minutes, until the tops are golden brown . Remove from oven, snip of the centre tops with a knife and gently place an egg yolk into each cavity. Place back in the oven and bake for 4-7 minutes, depending on how you like the eggs cooked (4 minutes will give a runny yolk) . Serve hot / warm .

Makes 8 biscuits.

 

 

 

 

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *