ASPARGUS ESPUMA WITH POACHED EGG

Name: ASPARGUS ESPUMA WITH POACHED EGG
Yield: 4 servings
Ingredients: 200 g potatoes (floury); 1 null shallot; 40 g butter; 500 g green aspargus; null some white wine; 0.4 l cream; 0.1 l vegetable stock; 1 pinch salt; 1 pinch pepper

Servings

4 Persons

Difficulty

Easy

Ingredients

For the aspargus espuma
200 g potatoes (floury)
1 shallot
40 g butter
500 g green aspargus
Some white wine
0.4 l cream
0.1 l vegetable stock
1 pinch salt
1 pinch pepper

Preparation

Peel and chop the potatoes and shallots, then fry in butter until translucent.

Cut the washed asparagus into pieces, add to the pan and sauté. Deglaze with white wine, then add cream and vegetable stock.

Once the asparagus and potatoes are soft, blend everything finely and pass through a funnel and sieve into a 0.5 litre whipper (e.g. Whipper CREATIVE), pressurise with a capsule and shake well approx. 8-10 times.

This dish goes well with poached eggs and a few marinated raw asparagus strips as a garnish.

Aspargus espuma with poached egg

Discover our delicious recipe for asparagus espuma with poached egg – light, creamy and simply irresistible. Fresh potatoes, tender green asparagus, a hint of white wine and creamy sophistication combine to create a dreamy moment of indulgence. Ideal for 4 people – perfect for your next spring dinner! Watch the video now, try it out and enjoy!

Watch the video

You can prepare this recipe using the following products

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ASPARGUS ESPUMA WITH POACHED EGG

Ingredients

Tags

Preparation