This is a delicious egg dish that you can eat for a dinner or for a vegetarian lunch, so you can please your guests who don’t eat meat or fish. It’s a good alternative to the classic dishes, because the egg is undisputed protagonist of the dish. In fact this recipe “celebrates” this ingredient that is often underestimated in our kitchens. I’m sure that it will delight you thanks to the crisp and the soft ingredients and thanks to the its delicious taste. What can I say? Try it! Surely only one portion will not be enough …
Serves: 4
Ingredients
For the Parmesan tuiles:
- grated Parmesan to taste
For the poached egg:
- 4 medium hen eggs
- 40ml apple vinegar
- 1.5l water
- salt to taste
- ground black pepper to taste
For the roasted asparagus:
- 8 asparagus
- extra virgin olive oil
- salt to taste
- ground black pepper to taste
For the Parmesan cream:
- 150 ml fresh cream
- 40 g of grated Parmesan cheese
- a picnh of salt
- ground nutmeg to taste
Method
First of all, begin to prepare the Parmesan tuilles. Cover a baking sheet with baking paper and put a round pastry ring on it. Pour in some grated Parmesan and so forme circles of cheese. Bake at 200 degrees for a few seconds, or until the tuiles are golden. Remove them from the oven and let them cool; they will become crispy.
Wash the asparagus under running water, dry them with kitchen paper. Peel them with the help of a potato peeler removing the outer layer and trim the woody base from each spear of asparagus. Place the asparagus inside a backing tin, sprinkle with olive oil and season with salt and freshly ground pepper. Bake in preheated oven at 200 degrees for 10-15 minutes. So keep aside.
Now prepare the Parmesan cream. Pour the fresh cream into a saucepan and bring to a boil. When it is slightly reduced, add the grated Parmesan and stir until it has melted. Season with salt and grated nutmeg. For to keep the hot cream, you must to leave it inside a warm bain-marie until it will be ready to use.
Shell the eggs and put them into 4 cup. Bring to a boil a pot full of water and pour the vinegar. Lower the flame and swirl it with a spoon to create a vortex , release one egg a time and cook for three minutes. So the yolk is soft and runny.
Plating
Place the asparagus on dish, lift eggs out of the water gently with a slotted spoon, let them drain. Then season with salt and pepper and place on the asparagus. Decorate with some spoonfuls of Parmesan cream and with crispy tuiles.