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
- frying pan
- Sieve
- big bowl
Ingredients
- 250 grams green asparagus
- 150 grams peas (frozen)
- 150 grams risotto rice
- 1/2 lemon
- 625 ml water
- 125 ml white wine
- 4 tsp stracciatella cheese or use burrata or mozzarella
- parmesan cheese
- lemon zest
- olive oil
- salt & pepper
Instructions
- Chop the shallot. Grate the garlic.
- Wash the asparagus and chop off the ends.
- Cut the asparagus into pieces of 2 cm (3/4″). Add the tips plus the second row below the tips into a small bowl. Add the rest to a pan.
- Add half of the peas to the pan with the asparagus. Fill with water, then add salt and pepper.
- Boil for 15 minutes over low-medium heat.
- Strain the asparagus by placing a sieve or colander over a bowl. Make sure to save the cooking water from the asparagus and peas.
- Puree the asparagus and half of the peas with a hand blender. Add the vegetables to a blender cup and blend until smooth.
- Heat up a frying pan over medium-high heat. Add olive oil, sauté the shallot, then add the garlic. Switch to low heat.
- Add the risotto rice to the pan. Stir fry for 30 to 40 seconds until the rice is coated with the onion and oil.
- Add a few spoons of cooking water and mix with the risotto. Keep the heat on low-medium. The water should be simmering. Add 1 to 2 tablespoons of the asparagus-pea puree. The rice should cook for around 40 minutes in total.
- Stir while the water is simmering. Add more cooking water and puree once it has evaporated.
- After 30 minutes, add 2 to 3 splashes of white wine. Stir and simmer. Add the asparagus tips. They need around 10 minutes to become cooked and soft.
- With 5 minutes left, add the lemon juice and other half of the peas. Taste the risotto rice and make sure it’s cooked, but not overcooked.
- Grate the parmesan and mix it through the risotto.
- Add the risotto to a bowl or plate. Add a few spoons of stracciatella cheese, then finish with a drizzle of olive oil, parmesan flakes, lemon zest, and mixed pepper.