Asparagus poached is a delightful side dish typical of Italian cuisine. The asparagus is cooked whole, wrapped in a soft egg coating. It is then seasoned with melted butter and chopped parsley, giving a touch of freshness. A simple and tasty way to accompany your main dishes.
Clean the asparagus and wash them thoroughly
Fill a pot with water, salt it generously, and bring it to a boil, then add the asparagus and let them cook for about 20 minutes over moderate heat
In the meantime, prepare the poached eggs: fill a small pot with water, add half a glass of white wine vinegar, and bring it to a boil, then lower the flame to the minimum
Crack one egg at a time and let it gently slide into the boiling water
Using two spoons, quickly gather the egg white around the yolk, cover the pot, and let the egg cook for 3-4 minutes
After this time, remove the egg with a slotted spoon and keep it warm while you cook the others
Gently melt the butter in a pan, add the well-drained boiled asparagus, and let them flavor over moderate heat for 5 minutes
Then transfer the vegetables to a serving dish, place the poached eggs next to them, and sprinkle everything with a tablespoon of chopped parsley
Serve immediately
Padella
Ciotola
Sbattitore
Italy
| Energy (kcal) | 58.03 |
| Carbohydrates (g) | 2.96 |
| of which Sugars (g) | 2.95 |
| Fat (g) | 2.66 |
| of which Saturates (g) | 1.24 |
| Protein (g) | 4.64 |
| Fiber (g) | 2.12 |
| Sale (g) | 0.02 |
