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Crispy Asparagus on Beetroot Puree with Poached Egg · GialloZafferano.com

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  Speaker 1: Crispy asparagus on beeed pure with potchtag brings a light,
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  Speaker 1: colorful spring dish to your table. You enjoy tender asparagus
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  Speaker 1: with a golden grilled surface, serve on a bright beetered
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  Speaker 1: pure and yogurt sauces and finished with a soft potchtag
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  Speaker 1: and parmegianoijano cheese flakes. For four servings, you need about
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  Speaker 1: thirty minutes of preparation and twenty five minutes of cooking.
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  Speaker 1: Ingredients for the asparagus, five hundred grams of asparagus to
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  Speaker 1: be cleaned extra vaginally, oil, as kneaded, fine salt, as
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  Speaker 1: kneaded ingredients for the sauces, four hundred and forty grams
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  Speaker 1: of pre cooked bits, four hundred grams of Greek yogurt
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  Speaker 1: lemon juice, as kneaded, extra virginally oil, as kneaded, fine salt,
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  Speaker 1: as kneaded black pepper, as kneaded ingredients for the eggs
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  Speaker 1: four eggs, twenty grams of white wine vinegar which is
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  Speaker 1: for teaspoons for serving, forty grams of parmigiano ri jianu
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  Speaker 1: pidio cheese, chives, as kneaded, fine salt, as kneaded black pepper,
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  Speaker 1: as kneaded. Start with the asparagus. You remove the toughest
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  Speaker 1: part of each stem. You bring a pot of water
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  Speaker 1: to a boil, and you blench the asparagus for three minutes.
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  Speaker 1: You immediately transfer the asparagus into a bowl with ice
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  Speaker 1: water to stop the cooking and preserve the bright green collar.
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  Speaker 1: You heat a griddle very well and you brush it
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  Speaker 1: with a little extra vaginallyve oil. You lay the asparagus
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  Speaker 1: on the hot griddle. You grill them for about five
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  Speaker 1: to seven minutes, turning them so they cook on all sides.
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  Speaker 1: They must be roasted on the outside but still firm inside.
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  Speaker 1: You season with fine salt, and you set the asparagus
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  Speaker 1: aside while the asparagus cook. You prepare the sauces. You
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  Speaker 1: cut the precooked bits into cubes, and you place them
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  Speaker 1: in a blender. You season with fine salt and extra
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  Speaker 1: virginally oil. You blend until you obtain a smooth, creamy
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  Speaker 1: pure If kneeded, you add a little water to reach
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  Speaker 1: the right consistency. If you prefer a silkier texture, you
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  Speaker 1: pass the beetroot pure through a sieve. You then measure
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  Speaker 1: about three quarters of a cup of this beetroot pure
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  Speaker 1: about seven ounces, and you transfer it to a ball.
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  Speaker 1: You keep the remaining beetroot puree in another bowl. In
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  Speaker 1: the bowl with the larger quantity of beetroot pure you
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  Speaker 1: season with extra virginally oil, lemon juice, and black pepper.
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  Speaker 1: You ad just salt, if kneeded, and you set this
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  Speaker 1: bright red sauce aside in the bowl with about three
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  Speaker 1: quarters of a cup of beetroot pure You add about
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  Speaker 1: three point five ounces of Greek yogurt, around one third
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  Speaker 1: of a cap, just enough to obtain a pink collar.
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  Speaker 1: You season these pink sauce with extra virginally oil, fine salt,
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  Speaker 1: black pepper, and lemon juice. You mix well and you
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  Speaker 1: set aside. You place the remaining Greek yogurt in a
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  Speaker 1: clean bowl. You season the yogurt with lemon juice, extra
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  Speaker 1: virginally oil, fine salt, and black pepper. You mix until smooth.
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  Speaker 1: Now you have three sauces pure beetroot, bitroot and yogurt
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  Speaker 1: and seasoned yogurt. You prepare the poch eggs. You bring
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  Speaker 1: a small saucepan of water with the white wine vinegar
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  Speaker 1: to a boil. When the water boils, you stir with
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  Speaker 1: a spoon to create a vortex in the center. You
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  Speaker 1: gently slide one egg into the center of the vortex.
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  Speaker 1: You let the egg cook for about three minutes without
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  Speaker 1: touching it, so the white sets around the yolk. You
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  Speaker 1: lift the pochtg out with a slotted spoon, and you
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  Speaker 1: place it on a tray. You repeat the same process
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  Speaker 1: with the other three eggs. You are ready to assemble
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  Speaker 1: the dish. On each serving plate. You spread the three
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  Speaker 1: sauces on the base, alternating the collars and creating a
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  Speaker 1: sort of checkerboard effect if you wish. You arrange the
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  Speaker 1: grilled asparagus on top of the sauces. You garnish with
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  Speaker 1: chopped chives. You place one pochtag on each portion. You
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  Speaker 1: finish with shavings of parmigiano regiano cheese. You ad just
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  Speaker 1: the seasoning with fine salt and black petter. You serve
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  Speaker 1: the crispia sparagus on beetroot pure with pochtagg immediately to
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  Speaker 1: enjoy the contrast between the warm vegetables and eggs and
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  Speaker 1: the fresh sauces.