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[RECETA] Espárragos trigueros, panceta y huevo escalfado

[RECIPE] Green asparagus, cured pork belly and poached egg

octubre 16, 2019

Asparagus

Cut the last 2-3 centimeters of each asparagus. This part is quite hard and is not nice to eat it boiled but you can use it to make a nice vegetable soup. Cut the asparagus in 2-3 pieces depending on the size and boil them for 4-5 minutes on salty boiling water. To give them a nice bright green colour we recommend to drain them and put them quickly in ice and water or at least refresh them with cold water.

 

Poached egg

The most important thing in this recipe is to get the freshest eggs you can find. Try to get the ones at the bottom of the shelves in your grocery shop.

In pot heat enough water to let the egg submerge completely. The water has to be heated to the point when is about to boil. Technically the best temperature are 80ºc.

Once we have the water hot enough, break the egg in a bowl and put it in the water. Let it cook for 3 minutes if you like a runny yolk, you can let it cook a bit more if you like. Use a spoon with holes on it to remove the egg from the water. Repeat with the rest of the eggs.

 


Pancetta 

Ask in your grocery shop for a paper thin slices. You can use bacon as well and cut it in small dices. 

 

Plating 

In a very hot pan, sauté the asparagus with a bit of olive oil and salt. Put them in a plate with the egg on top and the pancetta slices covering the egg. You can finish the dish with some salt flakes and a touch of black pepper.

 



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