My generally hateful relationship with runny egg yolks is well-documented in the food blogosphere. However, let me repeat again that fully cooked egg yolks which do not SMELL eggy are fine by me.
This includes, apparently, what I'm calling "Egg Yolk Dippin' Dots" - Israeli couscous-sized grains of egg yolked poached in clarified butter. Really, now, what's not to like about that? They have a faintly spongey character, making them fun to eat, and they taste like heavily buttered scrambled eggs.
In a crazy take on classic asparagus & egg preparations, the Dippin Dots were nestled in a pretty glass bowl next to a small spear of asparagus and asparagus foam.
This dish was the first one that I just wanted MORE of when I'd cleared my bowl.
Incidentally, if you're keeping track, we're now on course number seven. Out of 22. We're not even a third of the way there.