Wednesday, October 9, 2013

Asparagus with Egg and Soy Butter Sauce


Eggs are placed in 75ºC water for 13 minutes, then removed to an ice bath to stop the cooking process. Meanwhile asparagus is sliced in two, beans top and tailed and likewise cut into manageable portions and spinach sliced. A pot put on a low heat with a good portion of butter and generous pinch or three of pepper added, soy sauce is swirled into the melted butter. The eggs now move to 60ºC water to heat through for 10 minutes. The vegetables are sautéed in a little butter, and when cooked tossed with a little bit of the soy-butter. A nest of greens placed in the bowl, a warmed through egg cracked and slid out to nestle in place, a glaze of soy-butter spooned over and around and finished with a sprinkling of bonito flakes.

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