SPRING RAGOUT WITH ASPARAGUS AND POACHED EGGS

Spring Ragout with Asparagus and Poached Eggs image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 14

Previous Next

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)

Steps:

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.