Part of the recipe I will post now. Low temperature poached egg. 40 minutes. 65 C. Yolk too set for my taste so have to try other combinations of temperature and time. It was good though!Posted by Que Rico Tapas on Friday, April 27, 2018
This is one of the most delicious dishes you can cook when the white asparagus is in season. It is a classic recipe and probably there will be more modern ones but I love this one, simple cook, just keeping all the flavour of the asparagus.
Also, it was (and it is) a comfort food that includes fibre, protein and carbohydrates.
In this case, I poached the eggs with sous vide for 40 minutes at 65 C. The yolk was a bit too set from my point of view so I have to try different combinations of time and temperature. If you don’t have sous vide, you can do following the traditional way that is to crack the eggs over the asparagus once they are done but I will explain that later in the recipe.
For 4 people
16 white asparagus
100 gr serrano ham
1 clove of garlic
100 ml Broth from cooking the asparagus (if you don’t have, you can use just water)
Extra virgin olive oil
Step by step
1.- The first step is cooking the white asparagus. You have here the recipe.
You also can use tinned white asparagus. The flavour is a bit stronger but they work very well for this recipe. In this case, you just have to follow the recipe from the point 4.
2.- If you are using the sous vide to poach the eggs, set the water bain at the same time you are cooking the asparagus as the eggs take between 40 minutes to 1 hour to be done in that way. If you are using the traditional method, then jump this step until the end of the process (step 7).
3.- Cut the serrano ham in small portions. Chop the parsley and in a mortar, smash the garlic with half of the chopped parsley.
3.- Once the asparagus is soft, drain them and keep them aside. Save some of the liquid. either for this recipe or you can freeze it and use it as a vegetable broth for other recipes or for a soup.
4.- In a flat, shallow pan, pour 4 tablespoons of extra virgin olive oil and heat over a medium heat. Then, fry the serrano ham and when the fat turns translucent, add the mix of garlic and parsley and stir for 30 seconds. Don’t fry the garlic and parsley too much as it can turn bitter. Add a tablespoon of flour and mix well with the serrano ham and the garlic and parsley. Stir for a minute until the flour is cooked. Then add the broth and simmer for 5 minutes in a low heat, stirring now and then to avoid the flour stuck until the sauce thickens.
5.- Once the sauce is cooked, put the asparagus on top and simmer slowly for 5 minutes more.
6.- At this time, the eggs should be done if you set 40 minutes. So you have to plate the asparagus and crack the poached egg on top. Sprinkle a bit of salt, the chopped parsley and a bit of extra virgin olive oil and enjoy it!
7.- If you don’t use sous vide, you can cook the eggs following the traditional way. Once the asparagus has simmered with the sauce for 5 minutes, crack the eggs on top of it and cook for another 5 minutes until the egg white sets. You can cook them a bit longer if you don’t like eggs very runny. Once the eggs are cooked as you like, serve them with a big spoon to take with care the asparagus, the egg and the sauce. Sprinkle a bit of salt, the chopped parsley and a bit of extra virgin olive oil and enjoy it!