AS­PARA­GUS WITH POACHED EGGS AND SHAVED PARME­SAN

SERVES: 4

Good (UAE) - - GOOD FOOD -

PREP: 5 min­utes

1) Cook the as­para­gus in boil­ing, salted wa­ter for around four to five min­utes, un­til ten­der. 2) Drain and toss with the olive oil, sea­son,

COOK: 10 min­utes

1 bunch of as­para­gus, trimmed 4 large or­ganic eggs 1 cup chopped pars­ley ½ cup shaved parme­san 1 tbsp ex­tra vir­gin olive oil Salt Fresh ground black pep­per and di­vide over four plates. 3) Bring a wide, shal­low pan of wa­ter to a light sim­mer and add a pinch of sea salt. 4) Crack each egg into a cup and gen­tly slide it into the wa­ter in a sin­gle fluid move­ment, cook the eggs for ex­actly three min­utes for medi­um­firm yolks. 5) Place a poached egg on top of each as­para­gus por­tion, sprin­kle with pars­ley and top with shav­ings of fresh parme­san.

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