Eggs, Parmigiano baskets and asparagus cream
Eggs, Parmigiano baskets and asparagus cream
Ingredients
- 280 g Orogel Asparagus Cream in Drops
- 60 g Orogel Asparagus Rounds
- 4 eggs
- 10 ml white vinegar
- 1000 ml water
- 240 g grated Parmigiano
- Salt and white pepper to taste
- Extra virgin olive oil to taste
Method
- Prepare the baskets by putting some grated Parmigiano in a non-stick pan. Bring water to the boil; add some salt and white vinegar, then crack the eggs and cook them for 1 minute in boiling water.
- Pour the Asparagus Cream in another pot and cook it following the instructions on the package. Pan-fry the Asparagus rounds with some oil, salt and pepper for a few minutes.
- Pour the Asparagus cream in a dish and place a Parmigiano basket in the centre. Then place a poached egg delicately inside the basket. Garnish with some Asparagus Rounds and serve hot.
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