Asparagus with poached egg and panko breadcrumbs

Asparagus with poached egg and panko breadcrumbs

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / people: 243 kcal
, Fat: 15 g
, Carbohydrate: 13 g
, Protein: 11 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Asparagus

500g green asparagus, tough lower section broken off, shaved lengthwise into thin strips
1litre salted water, boiling
1tbsp olive oil
2tsp lemon juice
½tsp salt
a little pepper

Panko crumb

1tbsp olive oil
50g panko breadcrumbs
1 garlic clove, finely chopped
20g sesame seeds
½bunch wild garlic, finely chopped
¼bunch parsley, finely chopped
¼tsp salt

Poached eggs

1litre water
3tbsp white wine vinegar
4 eggs
¼tsp sea salt
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How it's done

Asparagus

Blanch the asparagus in salted water for approx. 1 min., remove, rinse briefly under cold water, drain. Heat the oil in a frying pan, stir fry the asparagus for approx. 2 mins., add the lemon juice, season.

Panko crumb

Heat the oil in a frying pan, stir fry the panko breadcrumbs, garlic and sesame seeds for approx. 3 mins. Add the herbs, season with salt, remove from the heat.

Poached eggs

Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a small cup, one at a time, and carefully slide into the simmering water, cook for approx. 1 min. at just below the boil. Remove using a tea strainer, drain and season with salt.

Good to know
Serve: Sprinkle the asparagus with the panko crumb and serve with the eggs.

How-tos

Cooking asparagus

Cooking asparagus

Blanching vegetables

Blanching vegetables

Peeling asparagus

Peeling asparagus

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