Dinner For One ~ Asparagus, Egg and Truffle

When Mister is on business travel or has a late dinner meeting, I usually turn to eggs for a quick dinner. I have never been a bowl of cereal at dinner girl and enjoy my time in the kitchen too much to just pour dinner in a bowl.  Dinner for one doesn’t have to be complicated or time consuming.  A few key ingredients in the pantry and refrigerator make all difference.

Eggs and asparagus are a match made in heaven, eggs and truffle are a match made in heaven and the tomato was perfect…so perfect that I went back to the kitchen for a piece of whole grain bread to get every bit of the tomato juice and truffle oil from the plate.

When you find yourself alone, indulge in this simple, elegant and truffle decadent dish for one.

I always have Truffle Oil and Truffle Salt on hand.  For me, there is nothing as wonderful as the taste and aroma of truffles and while truffle products are a bit expensive, a little goes a long way in elevating a dish from drab to divine!

Ingredients for One:

6 steamed asparagus spears
1 poached or lightly fried egg
1/2 tomato, sliced thin
Pinch of black truffle sea salt
Teaspoon of truffle oil


Layer asparagus and tomato on plate and drizzle with truffle oil. Place egg on top and sprinkle with truffle salt and a pinch of ground pepper.  This dish also works very well with hard-boiled eggs, sliced or chopped and sprinkled on top of the asparagus and tomato slices.

This also makes an elegant brunch or salad dish.

Truffles are wonderful in risotto and pasta as well.  I recently made a Lobster Mushroom and Truffle Risotto and there wasn’t a grain of rice left.  I owe that to the truffle!

Linked to:

Real Food Wednesday, What’s On Your Plate, Works for Me Wednesday, Sweet and Savory WednesdayWelcome Wednesday, Wandering WednesdayGold Star Wednesday, What’s Cooking Wednesday, Raising Homemakers, Potluck Wednesday, Let’s Do Brunch, What I Ate Wednesday, At Home with Haley, No Whine Wednesday, What’s For Lunch Wednesday.


French Fridays with Dorie ~ Gnocchi a la Parisienne

Growing up with Italian Grandparents, I am no stranger to homemade pasta…fettuccine, papparadelle, ravioli, cavatelli and gnocchi.  I make homemade pasta several times a month.   During the holidays we make hundreds of ravioli and trays and trays of meatballs.

So when I stumbled upon French Fridays with Dorie and the next recipe was Gnocchi a la Parisienne, I knew I had to join.  All of the recipes are from Dorie Greenspan’s Around My French Table.  A book that I had looked at several times but had so far resisted purchasing.  Resisted…until I found this group.  A quick trip to the bookstore and I was ready for my first French Friday with Dorie.

The ingredient list was simple…eggs, butter, cheese, flour and milk.  Where were the potatoes?  I had never made gnocchi without potato so this was going to be interesting.

The dough came together easily…just water, butter, salt and flour…simple stovetop prep and a quick spin in the mixer.  Because the dough was very sticky and I mean, very sticky, I didn’t see how I would be able to drop them by a spoon into the water so I put the dough in bag and piped the gnocchi into the water.

Dropping the Gnocchi in Simmering Water

"Drying" the Gnocchi

Next was the bechamel.  Following the recipe, it was just too thick so I had to thin it with about 1/2 cup of the pasta water.  OK…all set to assemble and bake.

Gnocchi Ready for Oven

Thirty minutes later – LOVE on a plate.  Puffy, cheesy, pillows of LOVE.

Gnocchi Ready to Eat

LOVE on a Plate

As noted in the book, this is a dish meant to go from oven to table immediately and leftovers do not keep.  This is true…I made the full recipe (for two of us) and of course, we had leftovers.  Lots of leftovers.  I just couldn’t throw it away so I tried a reheat the next day for lunch….no go!  Next time, I will cut the recipe in half or freeze half of the gnocchi for an easy and quick dinner.  Oh and one more note…although light and fluffy it is rich so double the workout before indulging!

I think French Friday is my new favorite day!

Bon Appetit!

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