Traditional recipes

Asparagus and eggs

Asparagus and eggs


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Asparagus and egg recipe on 04-04-2018 [Updated on 09-04-2018]

Asparagus and eggs is one of the most famous combinations of Italian cuisine. These delicious spring vegetables are very versatile and go very well with different ingredients, so they can be used in the kitchen to make countless dishes: risottos, pasta and savory pies are just a small example. Today's recipe is really simple and takes different names, from Milano-style asparagus to Bismarck asparagus, the substance, however, does not change, it is always about asparagus with eggs, a dish that will allow you to enjoy a second course and a side dish, very tasty in a single shot!

Method

How to make asparagus and eggs

Clean the asparagus by removing the hardest white parts and peeling them.
If you don't know how to do it, follow the guide here.
Then cook them in a pot full of water or steam for about 10 minutes.

Melt some butter in a pan and transfer the asparagus.
Let them season for just 5 minutes and then place them in a serving dish.

In the same pan, cook one egg at a time, without breaking it.
Then transfer each egg on a part of asparagus and add salt and pepper.

Add some Parmesan and serve your asparagus and eggs.


Egg dumplings with asparagus

Melt 100 g of butter cut into small pieces and a pinch of salt in a pan with 25 cl of water. When the butter has melted, add the flour in one go.

Start mixing vigorously with a wooden spoon to avoid the formation of lumps and continue until the mixture is homogeneous.

Keep stirring and let the dough dry for a few minutes or until the dough starts to come off the sides of the pot.

Always add the tomato paste with the pot still on the heat, stir until the color is homogeneous, then turn off the heat.

Add the eggs, one at a time, without adding the next one if the previous one has not been incorporated.

Fill a sac & agrave poche with the smooth nozzle with the mixture and drop it in plenty of boiling salted water, cutting the dough to form the dumplings.

Drain the gnocchi when they come to the surface.

Season with the asparagus tips stir-fried with butter and a pinch of grated nutmeg.


Appetizer of asparagus and hard-boiled eggs

Remove the woody part from the asparagus and boil them.

While the asparagus is cooking, set the eggs to harden for 10 minutes.

Let the asparagus cool, shell the eggs and cut two into wheels with the egg cutter.

Chop the other eggs, season by mixing them with oil and vinegar and season with salt.


Mimosa of eggs and green asparagus

Ingredients for 2-3 people

  • 500 g of green asparagus
  • 4 eggs
  • 2 tablespoons of grated Parmesan cheese
  • 1 tablespoon of mayonnaise (optional)
  • lemon juice
  • chopped parsley
  • extra virgin olive oil
  • salt and pepper

To prepare the Mimosa of eggs and green asparagus, start by cooking the eggs then put them in a saucepan with cold water, turn on the stove and, from when the water starts to boil, count 9-10 minutes. Drain and pass them under cold water then peel them and set aside.

Prepare the asparagus following the procedure, to clean and cook them, which you can find here & # 8212 & gt How to clean the asparagus and let them cool.

In the meantime, put the eggs in a bowl, season them with salt and pepper, add the chopped parsley, the mayonnaise and the Parmesan cheese then mash them with the prongs of the fork until you get a & # 8220 mimosa effect & # 8221, some soft egg crumbs.

Arrange 5-8 asparagus on individual plates, season them with a drizzle of oil, lemon juice, salt and pepper and spread the egg mimosa over them.

Weight Watchers: calculating for 2 people, per serving = 6.5 Propoints

If you have tried to make this recipe, send me a photo of the finished dish, on my facebook page by clicking HERE, if you want advice or an opinion, just ask, I will answer with pleasure.

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Ingrediants

Wash and dry the asparagus, remove the final white part, tie them in the lower part and put them in a high pot with lightly salted cold water until just before the tips.

Put the lid and bring to a boil until the stems are soft.

Drain the asparagus and dry them lightly and gently with absorbent paper.

Now decide if you want to do asparagus and eggs in the oven or pan.

Put the asparagus lying in a pan with the tips in the center then shell the eggs and cover with grated parmesan and flakes of butter.

Put the lid slightly wet (it will not make the egg whites become rubbery) and cook for about 10 minutes until the egg whites are firm and the yolks still creamy.

Put the asparagus lying in an ovenproof dish covered with grated Parmesan cheese then add the butter flakes and put them in preheated oven ventilated at 200 ° for 20 minutes until the egg whites are firm.

VARIANTS AND ADVICE

Do not cook the asparagus directly boiled and otherwise do not tie the tips they will cook first and they will fall apart.

Do not cook too long otherwise the yolks will become firm while creamy they are tastier.

You can add ground pepper.

If you liked this recipe, maybe you might also be interested in it HOW TO COOK ASPARAGUS or even i SPRING BASKETS or even the RICOTTA AND ASPARAGUS CAKE.


Asparagus and baked eggs: perfect for a quick dinner!

by Paola Toia Contributor

Don't have much time to cook? Asparagus and eggs always save the meal. But have you ever tried them baked in the oven? Here is the recipe

Little time to cook, wanting something tasty: how to combine these two requirements? But with a nice plate of asparagus and eggs, obviously. The asparagus are one of the delights that the spring basket offers, the egg we always have them at home. With a recipe like this it's easy to save lunch or dinner.
But have you ever tried them baked? Maybe with a nice gratin on top? Below you will find the recipe quick and easy in our gallery some tips for variants greedy on the subject.

How to make asparagus and eggs in the oven: the recipe

The ingredients

To cook asparagus and eggs in the oven you will need:
1 kg of asparagus
4 eggs
100 g of grated Parmigiano Reggiano DOP
80 g of butter
Salt to taste.

Method

First, peel the asparagus, washing them and removing the final and harder white part.

Then immerse them in a high pot with cold water to boil them, add salt to the water and take care to leave the tips out. Now drain them and dry them gently with absorbent paper.

Preheat the oven to 200 ° C, while placing the asparagus neatly in a baking dish, peel over the eggs, sprinkle with grated Parmesan cheese, add the flaked butter and bake for 20 minutes. Remove from the oven when the egg whites are cooked but still creamy.

If you want to try other dishes with asparagus discover our special with others delicious recipes with asparagus.


Asparagus and Eggs - Recipes

Prepare a court-bouillon with 3 lt. of water and the rest of the ingredients, a few peppercorns and 80 gr. of coarse salt, simmer for about 30 minutes, let it rest for another 30 minutes and then filter, bring back to the boil and cook the cuttlefish eggs for about 10 minutes, remove from heat and let it all cool together.

Clean the asparagus from the tips and the woody part of the base, cut in a flute beak into 3-4 pieces each and blanch in salted water and cool in cold water to maintain the bright green color.

Presentation

Season the eggs and asparagus separately with Maldon salt, freshly ground Sarawak pepper, a little lemon juice and extra virgin olive oil. Arrange the cuttlefish eggs cut in half harmoniously in the center of the plate and seasoned with a few pieces of asparagus and the tips.

Complete the dish with a few chervil leaves and a grated lemon peel.


Quiche with asparagus and bacon

Take the asparagine, remove the fibrous final part, cut the tips and set them aside.

Finely slice the green part of the stem.

At this point take a pan with a drizzle of oil, add the diced asparagus and cook.

Meanwhile, take a bowl, break the eggs, add the cream and beat mixing the two ingredients, season with salt and set aside.

Now take the speck and cut it finely.

Cut the emmental in the same size as the speck.

Add the diced speck and emmental in the egg and cream mixture, adding the asparagus slices, being careful not to add the cooking oil and mix everything.

At this point, roll out the puff pastry on a baking sheet.

Prick the bottom with the tines of a fork so that it does not swell during cooking, distribute the tips of the asparagus over it, keeping some for decoration and pour the egg mixture over it.

Fold the edge of the puff pastry inwards, decorate with the asparagus tips set aside and sprinkle with freshly ground pepper.

Bake at 200 ° C for about 40 minutes or until the puff pastry is golden and the egg mixture has hardened.

Let the quiche cool for about 20 minutes after taking it out of the oven, then serve.


Ingredients for 4 people

150 g of asparagus
2 eggs
15 g of grated Parmesan cheese
1 knob of butter
q.s. salt and pepper

Email the ingredients


Advice

In case you don't find the white asparagus, you can also use the classics greens. The ideal pot for cooking them is theasparagus: high and narrow, allows the sprouts to remain standing during cooking and the tips to be crunchy. If you don't have one, you can also use one normal pot for the pasta, large enough to accommodate the asparagus lying down.

We advise you to leave the asparagus slightly longer al dente, to preserve their beneficial properties, but if you prefer them softer, just continue cooking for another 5-10 minutes.

For best results, carefully observe the cooking times of the egg: they must be firm but with the yolk still quite soft. Eggs were originally mashed with a fork but if you prefer one smoother texture, blend everything with an immersion blender and possibly add a drop of the cooking water of the asparagus.

You can also add a few drops of lemon juice and to the preparation aromatic herbs which you prefer, such as thyme, parsley or marjoram. You can complete the dish by adding slices of raw ham he was born in homemade bread toasted in the oven.

If you love asparagus, don't miss these simple and delicious recipes.



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