| Cook Time | 20 minutes |
| Servings |
Ingredients
- 2 pieces Egg
- 100 gram Asparagus
- 6 pieces Cherry tomatoes
- 1 piece Onion red
- 2 cloves garlic
- 1 piece Green Onion
- 1 tablespoon Spices (to taste, I have oregano and coriander)
- Black pepper to taste
- olive oil
Ingredients
|
|
Instructions
- Wash the asparagus and put it in boiling water for 3 minutes. Prepare a container with ice water and a couple of ice cubes, immediately after 3 minutes, move the pan with asparagus to an ice bath. This way the asparagus will remain green and crisp.
- Cook a poached egg. Carefully break the egg, strain from the watery protein using a strainer. Then boil the water, add a couple of drops of vinegar, screw the gas so that the water does not boil. Create a "funnel" of water and carefully dip the egg in it, bringing it as close to the funnel as possible. Cook for 3.5 minutes. Carefully remove with a slotted spoon.
- Heat a little olive oil in a frying pan. Pour out the shallots, garlic and green onions in a minute, fry and add the tomatoes with spices. Simmer for a couple of minutes. Place the asparagus on a plate, then the dressing. Top with egg and pepper. Before serving, pierce the egg so that the yolk flows out onto the salad.
(No Ratings Yet)
Loading...
Leave a Reply