Esparragos con Huevos Asparagus with poached eggs 
1kg/2lb asparagus washed Salt and ground white pepper 4 large eggs 1 tablespoon vinegar 2 tablespoons olive oil 1 tablespoon of plain flour 2 tablespoons chopped parsley Serves 4 as a starter or supper dish Cut the hard bases off the asparagus and peel the stems as necessary. Simmer the trimmings for 15 minutes then discard. Now use the salted asparagus water to cook the stems very gently until just tender. 12-15 minutes for green asparagus, longer for blanched shoots. Meanwhile poach the eggs in simmering water with the vinegar and keep warm. Heat the oil in a flameproof casserole and stir in the flour. Cook for a minute. Off the heat stir in 250ml/8 fl ozs of the asparagus cooking water and bring back to a simmer, stirring. Season to taste, add the asparagus stems and eggs. Serve sprinkled with parsley.
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