Asparagus with poached egg Asparagus with poached egg – Wilmax Porcelain





Asparagus with poached egg

Ingredients 2 bunches asparagus, woody ends trimmed 2 teaspoons vinegar 4 fresh eggs 25g (1/3 cup) finely grated parmesan

Method Step 1 Bring a large frying pan of salted water to the boil over medium-high heat. Add the asparagus and cook for 2-3 minutes or until bright green and tender crisp. Use tongs to transfer the asparagus to a plate. Cover to keep warm. Step 2 Add the vinegar to the water in pan. Reduce heat to medium-low. Crack 1 egg into a small bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with remaining eggs.

Step 3
Divide the asparagus among serving plates. Top with an egg. Season with salt and pepper. Top with parmesan to serve.

On photo: WL-992015 / A SUSHI/CANAPE DISH 12" X 4.7" | 30.5 X 12 CM

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