It is the most popular spring vegetable. And so that you can fully enjoy the asparagus season, we are going to tell you about the history, different varieties, ways to cook and the healthy effect of these noble spears

Breaded asparagus with poached egg

Breaded asparagus with poached egg

Recipe for 4 servings

For the asparagus:
12 thick white asparagus spears
Panko bread crumbs
Salt, pepper
1 egg
Flour

Preparation:
Blanch the peeled asparagus in boiling water for approx. 30 seconds. Rinse under cold water. Dry the spears well, season with salt and pepper. Then dredge in the flour, dip into the egg and coat with the panko bread crumbs. Fry in a non-stick pan with some vegetable oil;
turn frequently.

Blood orange hollandaise:

Ingredients:

500 ml of blood orange juice
250 g butter
3 egg yolks
Salt
Pepper
Cayenne pepper

Preparation:

Slowly heat the butter until it is liquid. Carefully boil the blood orange juice to 100 ml. Then prepare a water bath and set up a whistling kettle. Make sure that the water does not get too hot (max 70 ° C). Stir together the yolks together with the lukewarm, reduced juice, salt, pepper and cayenne pepper and in a whipping kettle over the water bath. Stir in the also lukewarm, liquid butter slowly with a whisk. The sauce is ready when the mass reaches a creamy consistency. Warm up and stir again before serving.

Tomato vinaigrette:

Ingredients:

tomatoes
200 ml of champagne vinegar
15 g of honey
50 g of hazelnut oil
100 g of olive oil
300 g rapeseed oil
17 g of salt
90 g of sugar
Some chives
some tarragon

Preparation:

Scrape the two tomatoes above and below and remove the green stalk, blanch in boiling water for about 10 seconds and quench in cold water. The skin can now be removed very well. Separate the meat of the tomato from the inside and cut into small cubes The remaining ingredients can be previously mixed in a bowl with a whisk. Finally, add the tomato cubes carefully.

Poached eggs:

Ingredients:

4 eggs
1 tbsp vinegar
Salt

Preparation:

Simmer 2 liters of water in a large saucepan to simmer. Add vinegar and salt. Now separate the eggs one at a time, carefully separate them from the shell and place them in the water with a ladle. Approximately Poach for 90 seconds. Finally, rinse the eggs with lukewarm water (to remove the vinegar flavor).

Watercress:

Ingredients:

400 g of watercress

Preparation:

Wash the cress well and separate from the ground. Then dab dry (with zewa, for example) and add the tomato vinaigrette. Mix everything well together.

To serve:

Arrange 3 halved asparagus spears in a circle on the plate. Place the poached egg in the middle and cover with the prepared watercress tomato vinaigrette. Separate the blood orange hollandaise separately into a sauce boat and add it to the roasted asparagus, depending on your taste. Good Appetite!

 

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