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Ingredients
| 500 g g | Asparagus
Asparagus (green & white) | |
| 1 bunch bunch | Basil Leaves Basil Leaf | |
| 1 tbsp tbsp | White vinegar White vinegar | |
| 8 | Eggs Egg | |
| 2 | Egg Yolks Egg Yolk | |
| Salt Salt | ||
| 80 ml ml | White Wine
White Wine (dry) |
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+ Create new shopping listAsparagus with poached eggs and basil
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Method
- Wash basil, shake dry, dab leaflets and finely puree.
- Wash asparagus. Cut off woody ends.
- Place white asparagus in boiling salted water for 15 minutes. Add green asparagus for the last 5-7 minutes.
- Meanwhile for the poached eggs water add vinegar and some salt in a wide pot and boil up.
- Reduce heat so that the water does not boil bubbling.
- Melt butter and set aside.
- Beat eggs individually, let them slip into the boiling vinegar water and poach for 4-5 min.
- Whisk the egg yolk in a bowl.
- Place over a hot, non-boiling water bath, add wine and stir for 5-6 min.
- Add the liquid butter slowly whilst stirring.
- Remove from the water bath, mix the basil and season with salt and pepper.
- Drain poached eggs and asparagus and serve with basil sabayon. Potato croquettes or crispy baguettes.
Tip: The Sabayon can be prepared with the Monsieur Cuisine kitchen machine.
