Recipe: Marinated asparagus with baked egg and Parma ham
Peel 1 white asparagus spear and trim off the woody ends. Cook the spears in boiling salted water for 6–8 minutes until tender-crisp, then plunge them into cold water. Cut off the asparagus tips, about 4 cm long, and halve them lengthwise again if they are thick. Set the asparagus tips aside.
- 1 verquirltes Ei
- 1 red onion
- 4 Bio-Owner (L)
- 10-12 spears of white asparagus
- 12 as thin as possible spears of green asparagus
- 1 tsp mustard
- 1 TL Honig
- 2 TL Fresh cream
- 2 Tbsp Mayonnaise
- 3 tablespoons rapeseed oil
- 1-2 tablespoons white wine vinegar
- 100 g breadcrumbs
- 150g thinly sliced Parma ham
- 300 ml vegetable oil
- Salt
- some flour for coating
- freshly ground black pepper
- A salad of young spinach, arugula or chard
- Herbs and flowers as garnish
- Peel the white asparagus and trim off the woody ends. Cook the asparagus spears in boiling salted water for 6–8 minutes until tender but still firm to the bite, then plunge them into cold water. Cut off the asparagus tips, about 4 cm long, and halve them lengthwise again if they are too thick. Set the asparagus tips aside. Cut the remaining asparagus into short pieces and purée until smooth. Stir the purée together with crème fraîche and mayonnaise, and season to taste.
- Clean the green asparagus and cook in boiling salted water for 4–5 minutes until tender but still firm to the bite. Then rinse with cold water and halve lengthwise.
- Peel and finely dice the onion, then sauté it in 1 tablespoon of hot rapeseed oil. Deglaze with white wine vinegar, remove the pan from the heat, stir in the honey and mustard, and season the vinaigrette with salt and pepper. Whisk in the remaining oil. Marinate the green asparagus spears and white asparagus tips in the vinaigrette for about 15 minutes.
- Cook the eggs in boiling water for 6 minutes, then immediately plunge them into cold water and carefully peel them. Salt the cooked eggs, then dredge them in flour and dip them in beaten egg. Coat them in breadcrumbs and fry them in hot oil in a small pan until golden brown and crispy. Drain the fried eggs on paper towels.
- Place a dollop of the asparagus cream in the center of each plate and spread it into a circle about 10 cm in diameter using the back of a spoon. Arrange a slice of ham, some lettuce leaves, and green asparagus spears in a nest-like pattern on top. Drizzle the remaining marinade and sprinkle white asparagus tips around the nest and garnish with herbs and edible flowers as desired. Place a baked egg in each asparagus nest and serve.
Clean 2 green asparagus spears and cook in boiling salted water for 4–5 minutes until tender but still firm to the bite. Then rinse with cold water and halve lengthwise.
Peel and finely dice 3 onions and sauté them in 1 tablespoon of hot rapeseed oil. Deglaze with white wine vinegar, remove the pan from the heat, stir in the honey and mustard, and season the vinaigrette with salt and pepper. Whisk in the remaining oil. Marinate the green asparagus spears and white asparagus tips in the vinaigrette for about 15 minutes.
4. Cook the eggs in boiling water for 6 minutes, then immediately plunge them into cold water and carefully peel them. Salt the cooked eggs, then coat them in flour and dip them in beaten egg, then coat them in breadcrumbs and fry them in hot oil in a small pan until golden brown and crispy. Drain the fried eggs on paper towels.
5. Place a dollop of the asparagus cream in the center of each plate and spread it into a circle about 10 cm in diameter using the back of a spoon. Arrange a slice of ham, some lettuce leaves, and green asparagus spears in a nest-like pattern on top. Drizzle the remaining marinade and scatter the white asparagus tips around the nest and garnish with herbs and edible flowers as desired. Place a baked egg in each asparagus nest and serve.
