RECIPE OF THE WEEK with Alexio Pasquali: Poached egg and asparagus

Alexio Pasquali
Alexio Pasquali

FOR a light, delicious but healthy dish, there’s nothing more tasty than poached eggs with asparagus. It makes a perfect starter, brunch or light supper. It takes eight minutes to make – and most of that is waiting for the water to boil! Buon Appetito!

Ingredients (to serve four)

Fresh asparagus (three to four stalks each)

Four large eggs

Four slices of bread

Salt and pepper to taste

1 tablespoon white wine vinegar

One tablespoon olive oil

How to make

1.Wash the asparagus and take off the ends by bending until it breaks. Discard the end.

2.Put on two saucepans filled with water to boil. Add salt to the water for the asparagus. Add splash white vinegar to the water for the poached eggs to keep the colour. Once this water has boiled, turn down heat and simmer.

3.Place the asparagus into the boiling water for three to four minutes. While it’s boiling fill a bowl with cold water and add ice cubes to blanch the asparagus in to keep it crispy. Remove asparagus from boiling water and plunge into icy water and leave for three minutes and dry them with a clean cotton cloth.

4.In the meantime crack the eggs individually into a glass/cup and pour them one at a time into warm (but not boiling) water for two minutes. Remove and dry very carefully with clean cloth to dry.

5.Toast the bread and cut into quarters. Place on plate. Arrange asparagus and place egg delicately on the top. Add salt and pepper to taste and drizzle Olive oil over the asparagus. Serve immediately.