Monday, 3 May 2010

Asparagus in puff pastry & poached egg yolk

Serves 2

bundle of asparagus (allow 5-6 per person)
10-12 strips of puff pastry, about 1 cm wide
2 fresh egg yolks
tbsp grated parmesan (optional)
sea salt

Preheat the oven to 200 C and meanwhile prepare the asparagus, by removing wooden ends. Pre-boil trimmed asparagus in a pan with salted water for about 2 minutes. Remove from the pan, rinse for about minute under a cold water and let it dry. Keep the water hot all the time.

Sprinkle each puff pastry strip with parmesan if using and wrap each asparagus in pastry. You can also brush the pastry with egg white and sprinkle with sea salt. Bake in the oven until crispy and golden.

I like to dip them in a runny egg yolk, so I separate egg yolks from the whites and place each yolk in the small bowls. Gently pour them into boiling water (the same that you used for boiling the asparagus) and poach for about 30 seconds. Drain with slotted spoon and serve immediately.

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