I love salty butter and warm toast, its the simplest form of comfort food there is. But seeded toast is just the conduit for this lovely olive compound butter that uses oil-cured olives to add saltiness to unsalted butter. The balsamic reduction adds just enough sweetness and acidity to balance it out. I say it serves four, but Daniel and I have 2 servings each for dinner. It’s addictive.
½ stick of unsalted butter softened
4 thick slices of seeded bread toasted
1 bunch asparagus
1/8 cup oil/salt cured black olives
½ cup shaved Parmesan cheese
¼ cup balsamic vinegar
1 tbsp olive oil
salt + pepper
large pot of water + 1 tsp vinegar for egg poaching
Soften butter. Chop olives and mix with butter using a mortar & pestle or the back of a wooden spoon. Heat oven to 375. Trim, rinse, and dry asparagus thoroughly. Toss with 1 tbsp olive oil and a pinch of salt plus a few turns of black pepper. Roast for 15 minutes. Meanwhile set your balsamic vinegar over low heat and reduce to 2 tbsp.
Bring a large pot of water to a slow boil with 1 tsp of vinegar. Use a spoon to swirl the water. Crack an egg in the water and slowly swirl to help keep the egg in a little nest shape. Poach no more than two eggs at a time. Remove eggs with a slotted spoon. Allow each egg rest in its own small bowl until you are ready to assemble. Dob excess water from egg with a paper towel just before you add it to the toast.
Toast bread. To assemble: spread 2 tsp of olive butter. Top with a few spears of asparagus, followed by poached egg, then drizzle with 1 tsp of balsamic syrup, sprinkle with salt, pepper and shaved Parmesan.