Asperges blanches avec œufs au plat, prosciutto et sauce au beurre
A rustic yet elegant dish of boiled white asparagus, crispy fried egg, aromatic prosciutto and a simple butter sauce with spring onion. Perfect for brunch or a light meal with a European flair.
Portions : 2
Temps de préparation: 15 minutes
Temps de cuisson : 20 minutes
Durée totale: 35 minutes
Ingrédients du produit
- 10–12 Elingea asperges blanches, nettoyées
- 2 œufs
- 4–6 slices prosciutto crudo or good quality ham
- 2 spring onions, chopped
- 60 g butter
- 1 tbsp olive oil (for the eggs)
- Poivre fraîchement moulu
- A little vinegar (for boiling the asparagus)
Instructions:
- Boiling asparagus:
- Boil the asparagus in water with a little salt and vinegar for about 6 minutes or until tender.
- Drain and keep warm.
- Butter and onion sauce:
- In a small pan, melt the butter over medium heat until it foams slightly.
- Add the chopped spring onions and sauté for 1-2 minutes until translucent, without burning.
- Remove from heat.
- Fried eggs:
- Heat a little olive oil in a non-stick frying pan.
- Fry the eggs over medium heat until the whites are cooked and the yolks are runny (or however you prefer).
- Season lightly with salt and pepper.
- Dressage de l'assiette.:
- Place the hot asparagus on a plate.
- Top with 2–3 slices of prosciutto (or ham), the fried egg and drizzle with the butter sauce.
- Sprinkle with extra spring onion and pepper.