Asparagus Pain Perdu
"Pain perdu (lost bread) is the French name for what Americans call French toast. This is a decidedly savory version by Kerry Saretsky at Serious Eats. Be sure to use a dense, crusty peasant-style loaf for this. Serve with homemade recipe #370491."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 16 asparagus tips
- 1 teaspoon olive oil
- 1 teaspoon fresh rosemary leaf
- salt
- ground black pepper
- 1 cup half-and-half
- 2 eggs
- 1 cup grated parmesan cheese, plus extra for sprinkling
- 4 slices white peasant bread, each 1 to 1 1/2 inches thick
- 4 teaspoons unsalted butter
directions
- Preheat oven to 375°F Toss asparagus tips with oil, rosemary, salt and pepper. Spread on a cookie sheet and roast 10 minutes.
- In a wide shallow dish, beat together eggs, half and half, Parmesan, and more salt and pepper.
- Dip one slice of bread in the egg mixture. Flip over, and press 4 asparagus tips, lined up in alternating directions, into the soggy bread.
- Melt 2 tsp butter in a skillet over medium-low heat. Place 2 slices of bread, asparagus side down, into skillet. Cook slowly, about 4 minutes per side, pressing down occasionally to ensure good contact and browning. While cooking the second side, sprinkle the asparagus side of each slice with a teaspoon or so of grated Parmesan. Keep warm in a 200°F oven while preparing the second batch.
- Serve hot, with tomato jam.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
