Asparagus and Eggs
Asparagus and Eggs
Cooking Mode:
Steam
Equipment
- Paring knife
- peeler
- ricer
- small mixing bowl
- micro-plane
Ingredients
Ingredients- 6-8 Spears of asparagus
- 1 egg
- Olive oil
- Salt and pepper
- Curry Powder
- 4-6 sprigs of soft herbs (basil coriander or parsley)
- Small piece of parmesan cheese
METHOD
Prepare asparagus and set aside, set oven to steam mode 80 degrees
12 mins, use a piece of foil to make a shallow cup for your egg and place on a perforated steam tray
Place egg in oven and steam for 6 mins, open oven and place asparagus on the same tray and steam for a further 6 mins
Remove from the oven and drop the egg into a bowl of cold water, arrange asparagus on a serving plate and season with salt
Peel the egg, cut in half and put in ricer and crush over the asparagus
Dress the dish with olive oil, grate over some parmesan and season with salt and curry powder Garnish with some fresh herb sprigs
12 mins, use a piece of foil to make a shallow cup for your egg and place on a perforated steam tray
Place egg in oven and steam for 6 mins, open oven and place asparagus on the same tray and steam for a further 6 mins
Remove from the oven and drop the egg into a bowl of cold water, arrange asparagus on a serving plate and season with salt
Peel the egg, cut in half and put in ricer and crush over the asparagus
Dress the dish with olive oil, grate over some parmesan and season with salt and curry powder Garnish with some fresh herb sprigs
HINTS & TIPS
Putting a hard steamed egg into cold water briefly will help you separate the shell from the flesh but it will still remain warm
Warm salads like this are a great option for light lunches or brunch
When buying asparagus look at the tips, make sure they have no moisture, are dry and light green in colour – Try this dish with white asparagus and a little truffle oil
Warm salads like this are a great option for light lunches or brunch
When buying asparagus look at the tips, make sure they have no moisture, are dry and light green in colour – Try this dish with white asparagus and a little truffle oil
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