Spring is everywhere so it’s time for another spring vegetable: green asparagus! Those stalks are one of my favorite veggies, perhaps because they are part of the few food products you really only get in season – which is very short so don’t wait for too long to make this recipe!
I like to eat asparagus raw – with most of its vitamins and minerals that would normally be lost by cooking the stalks. This vegetable contains especially high amounts of vitamin C, carotene, and selenium. Great for digestion and your immune system, it also contains a lot of histones, folic acid, and nucleic acid.
Inspired by Martha Stewards asparagus ribbon salad on Sarah Britton’s blog, I created this breakfast version with a poached egg, creamy mashed avocado and a slice of crisp toast. The asparagus salad is actually marinated so that the fresh vegetable gets softer. To me, this is a perfect combination of flavors and textures.
Ingredients for 2 people:
2-4 slices of bread f.ex. sourdough nut bread
2 eggs (organic)
200g green asparagus
2 tbsp extra-virgin olive oil
1 tbsp freshly squeezed lemon juice
1 tsp honey
freshly ground black (or mixed) pepper
Start with preparing the asparagus ribbon salad. Wash and trim the stalks (snap off the ends instead of cutting them to ensure you remove the woody bottom parts which you can still use for a soup). Use a vegetable peeler to create fine ribbons – the thinner the better. Put in a bowl, then add olive oil, lemon juice, honey, a pinch of salt and a lot of freshly ground pepper. Toss to combine and set aside to marinade for 15 minutes.
Mash the avocado, add salt and pepper. Toast your bread slices and cover with avocado. Add asparagus ribbons, then prepare the poached egg: Fill a pot about 5 cm with water, add a little vinegar. Bring to a boil, then slightly reduce heat so that the water only simmers. Stir up the cooking water with a spoon so that you obtain a swirl. One by one, put the eggs into the middle of the swirl to facilitate the egg white to lay around the yolk. After 2-4 minutes, take out of the water and let drain on a kitchen towel. Put on your toast with avocado and asparagus. Add a pinch of salt and some fresh pepper. Enjoy!