Asparagus a la Polognese
Buttered asparagus on a crispy cloud made out of fried boiled egg with shallot and breadcrumbs, with a sauce made from egg yolks, butter, and olive oil. Roasted almonds on top add an extra layer of flavor and crunch. This dish offers a delightful combination of textures and flavors while being simple to make. It can serve as a great appetizer, side dish, or even breakfast or brunch idea.
Cooking Time: 15min
Serving: 1 serving
INGREDIENTS:
- 6 asparagus spears, woody ends trimmed
- 2 hard-boiled eggs, peeled
- 1/4 cup breadcrumbs
- 1/2 shallot, finely chopped
- 1 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley leaves, for garnish
Egg Yolk Sauce:
- 2 egg yolks
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- Salt and pepper, to taste
INSTRUCTIONS:
- In a small bowl above water bath, whisk together the egg yolks, Dijon mustard, and lemon juice for the egg yolk sauce. Slowly drizzle in the olive oil while whisking continuously until the sauce thickens. Season with salt and pepper to taste. Set aside.
Heat a tablespoon of olive oil in a frying pan over medium heat. Add the finely chopped shallot and sauté until translucent and fragrant. Set aside.
Cook the asparagus for 4-5 minutes, or until they are tender yet still have a slight crunch. Season with salt and pepper. Remove from heat and set aside.
In a small bowl, cook eggs for about 6-8min. Chop each hard-boiled egg and mix with previously sautéed shallot and breadcrumbs.
Heat another tablespoon of olive oil in a clean frying pan over medium heat. Place the eggs mix in the pan and cook until the breadcrumbs turn golden brown and crispy. Remove from heat and drain on a paper towel.
To assemble, place the fried hard-boiled eggs on a serving platter. Arrange the cooked asparagus spears on top of the eggs.
Drizzle the egg yolk sauce over the asparagus and eggs.