Green Grilled Asparagus with Poached Eggs and Spinach Sauce
Green Grilled Asparagus with Poached Eggs, Spinach Sauce, Mashed Potatoes and Caviar
Servings: 2
Adjust servings here:
Equipment
- Hand blender
- sauce pan
- cooking pot
- Sieve
- strainer
- grill pan
Ingredients
- 500 grams green asparagus
- olive oil (optional)
SPINACH SAUCE
- 100 grams spinach
- 250 ml vegetable stock
- 60 ml milk (1)
- 2 tbsp all purpose flour
MASHED POTATOES
- 300 grams potatoes
- 125 ml milk (2)
- 15 grams butter
- 1 tbsp mustard
- salt
POACHED EGGS
- 4 eggs
- 1 tbsp apple cider vinegar
TOPPING
- 2 tsp trout caviar
- sesame seeds black/white
Instructions
MASHED POTATOES
- Peel the potatoes. Chop them into smaller pieces and add them to a pot. Cover with water, add salt and boil them for 15 minutes.
SPINACH SAUCE
- Make the spinach sauce. Wash the spinach and add it to a blender or use a hand blender. Add vegetable stock, all purpose flour and milk. Blend until smooth.
- Strain the sauce through a fine sieve by pressing it through. Discard the larger spinach pieces and add the smooth sauce to a saucepan. Place the saucepan on the stove, but do not heat it yet.
ASPARAGUS
- Wash the asparagus and chop off the ends.
- Add water to a large pot and bring to boil. Make sure there is enough water to fully cover the asparagus. Add the asparagus and cook for 3 to 4 minutes, 3 minutes for thin asparagus, 4 minutes for thick.
- Add the asparagus and cook for 3-4 minutes. (Thin asparagus 3, thick 4 minutes). Use tongs to transfer them to a plate.
POACHED EGGS
- Boil a pot of water.
- Crack the eggs one by one. Strain each egg through a fine sieve or strainer to remove the loose egg whites, then transfer to a small bowl.
- Add a splash of vinegar to the water and reduce the heat to low.
- Use a spoon to create a gentle whirlpool, keep the movement slow, not too fast.
- Bring the bowl close to the water and carefully slide the egg into the center of the whirlpool. Cook for about 3 minutes, or 4 minutes if you want the egg slightly more cooked through.
SPINACH SAUCE (part II)
- Meanwhile, heat the spinach sauce until it starts to simmer. Keep it on low heat and whisk as it thickens. Add 1 or 2 teaspoons of flour at a time if it is still too runny. Turn off the heat.
EGGS (part II)
- Remove the eggs with a slotted spoon. Rinse them briefly under water to stop the cooking process.
ASPARAGUS (part II)
- Heat a grill pan over high heat. Add the asparagus and sear until grill marks appear on all sides.
PLATING
- Use a spoon to add the mashed potatoes on a plate. Make a circle.
- Lay the asparagus on top, positioning them opposite each other.
- Place the eggs on top of the asparagus.
- Use a spoon to add the spinach sauce over the eggs and asparagus.
- Finish with caviar on top of the spinach sauce and sprinkle with sesame seeds.