Pan roast the asparagus stalks after trimming the woody stem. Add garlic, salt and pepper to taste.
Meanwhile poach a few eggs, using the Bobby Flay method... Swirl some simmering water, add vinegar and drop an egg in the middle of the whirlpool. Once the eggs congeals, remove it and place it gently in an ice bath. You can leave your poached eggs here for up to a few hours before serving. Drop the egg in the hot water quickly right before serving to reheat.
Garnish with pesto, paprika and balsamic reduction.
No comments:
Post a Comment