Griddled asparagus, pipérade, poached eggs, and grits from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 183) by Hugh Acheson and Rinnie Allen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dcampos on March 03, 2024

    This was a lot of work but the end result was delicious. I wish this dish didn't require 4 pans. I added some parmesan to the grits and a lot less heavy cream. It only needed 2 tsp sherry vinegar perhaps because it is not peak tomato season. The poached egg recipe came out perfect. I am sure the piperade could be made ahead if making for company. I accidentally used 3 T olive oil to cook the garlic slowly and realized that I only should have used 2 T. I scooped out a tablespoon of the oil for the asparagus. The asparagus was so tasty with the garlic infused olive oil.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.