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What does asparagus actually want?
In this ensemble the asparagus plays its most comfortable role - it's the star. The gentle sweetness of apricots, the rustic acidity of sun-dried tomatoes, the light fluffiness of cream cheese, the subtle earthiness of Brazil nuts, the refreshing crispness of the lettuce, and last but not least, the semi-liquid softness of a poached egg - it's all means to place the crunch and the slight bitterness of the asparagus into the right light.
Support asparagus on an up-side-down pot and peel off six to seven layers from each stalk...
Mahlzeit!
What does asparagus actually want?
Asparagus demands the limelight. It's arrogant and feels easily affronted. In its opinion it deserves unlimited attention at every stage, be it recipe design, purchase, preparation, or presentation, of course. But be cautious, asparagus has it's very own standards, and if you don't live up to them it will throw a tantrum and purposely spoil the whole show. Asparagus wants to be elevated by silky flavors and supportive seasoning. The delicacy is sure of its uniqueness and doesn't cope well with nuances that come close to its own - in a (Brazil) nutshell, Asparagus is a Diva.
Asparagus Apricot Tomato Egg Lettuce Cream cheese Brazil nut
In this ensemble the asparagus plays its most comfortable role - it's the star. The gentle sweetness of apricots, the rustic acidity of sun-dried tomatoes, the light fluffiness of cream cheese, the subtle earthiness of Brazil nuts, the refreshing crispness of the lettuce, and last but not least, the semi-liquid softness of a poached egg - it's all means to place the crunch and the slight bitterness of the asparagus into the right light.
cost per person: EUR 4,50
preparation time: 25 min
tools:
2 stove tops
1 pot
1 pan
1 kitchen knife
1 peeler
2 glass bowls
soup spoons, tea spoons
ingredients for two:
6 stalks of green asparagus
2 eggs
1 fresh apricot
1 dried apricot
1 sun-dried tomato
1 Brazil nut (unsalted)
40 g cream cheese
5 g butter
lettuce
salt
black pepper
vinegar
oil (from the jar of sun-dried tomatoes)
water
preparation time: 25 min
tools:
2 stove tops
1 pot
1 pan
1 kitchen knife
1 peeler
2 glass bowls
soup spoons, tea spoons
ingredients for two:
6 stalks of green asparagus
2 eggs
1 fresh apricot
1 dried apricot
1 sun-dried tomato
1 Brazil nut (unsalted)
40 g cream cheese
5 g butter
lettuce
salt
black pepper
vinegar
oil (from the jar of sun-dried tomatoes)
water
Support asparagus on an up-side-down pot and peel off six to seven layers from each stalk...
... in order to cut thin tagliatelle-like strips.
And here's how it works...
- Prepare asparagus tagliatelle, pick lettuce, halve and stone fresh apricot - put aside.
- Finely chop sun-dried tomato - put aside.
- Cut dried apricot into thin strips - put half aside - finely chop other half - put aside.
- Finely chop Brazil nut - put aside.
- Blanch asparagus tagliatelle in slightly simmering water, rinse with cold water, strain - put aside.
- Prepare salad marinade using oil, vinegar, salt, and black pepper - put aside.
- Place asparagus stalks in a pan and cover with boiling water, add some chopped sun-dried tomato, butter, oil and salt - boil on high heat.
- Bring a pot of water to a boil, turn off the heat, add salt and vinegar - poach eggs.
- Mix cream cheese thoroughly with chopped apricot, chopped sun-dried tomato, chopped Brazil nut, oil, salt, and black pepper - fill fresh apricot halves.
- As soon as the water in the pan has evaporated, grill asparagus stalks in the remaining oil - arrange on plates.
- Marinate asparagus tagliatelle, lettuce, and dried apricot strips in salad marinade - arrange.
- Arrange poached eggs.
Mahlzeit!
Stay tuned for the next recipe coming up next week, and have fun cooking!
And don't forget to keep it FRESH!
