Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Spring Ragout with Asparagus and Poached Eggs Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: The Ingalls Prep Time: 50 mins Total Time: 1 hrs Servings: 8 A colorful and nutritious way to brunch: tomatillos, spinach, cilantro, and asparagus give this dish it's verdant hue. Chickpeas and poached eggs provide plenty of protein. Ingredients ½ cup extra-virgin olive oil, plus more for drizzling 1 yellow onion, finely chopped (1 ½ cups) 3 cloves garlic, peeled and smashed 1 jalapeno (seeded if less heat desired), thinly sliced (¼ cup) Kosher salt and freshly ground pepper 1 ¼ 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 ½ cups) 8 poached eggs (for how-to, go to marthastewart.com/poachedeggs) Directions 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. Rate it Print