Pairs well with Cloud of Eggs with Asparagus Cream
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Cloud of Eggs with Asparagus Cream
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A simple and original Easter appetizer featuring fluffy egg white clouds filled with egg yolk, served on a smooth asparagus cream with crispy asparagus tips, lemon zest, and fresh thyme.
00:15:00 total
Serves 2
medium
Sides / Appetizer
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Ingredients
- eggs - 4 (whole eggs separated into whites and yolks)
- salt - watch the video to see (a pinch for egg whites and to taste for asparagus and cream)
- asparagus - 250 g (cleaned, cut into rounds and tips kept whole)
- butter - 20 g (for sautéing asparagus)
- extra virgin olive oil - watch the video to see (a drizzle for cooking asparagus)
- fresh cream - 50 g (for blending asparagus cream)
- Parmesan cheese - 30 g (grated, for asparagus cream)
- black pepper - watch the video to see (to taste for asparagus and cream, plus sprinkling on final dish)
- lemon zest - watch the video to see (for garnish)
- fresh thyme - watch the video to see (for garnish)
Instructions
- Prepare Asparagus: Clean the asparagus. If thick and overripe, peel them; if young, leave as is. Cut into rounds and keep the tips whole.
- Cook Asparagus: Heat a drizzle of olive oil and butter in a pan. Add the sliced asparagus and cook for 2 minutes to flavor. Add the tips, season with salt and pepper, and sauté for about 7 minutes.
- Make Asparagus Cream: Place half of the cooked asparagus in a jug with fresh cream, grated Parmesan, salt, and pepper. Blend until smooth.
- Whip Egg Whites: Separate egg whites and yolks. Whip the egg whites with a pinch of salt until frothy but still elastic.
- Cook Egg White Clouds: In a pan, gently place spoonfuls of whipped egg whites, hollow out the center for the yolk, and shape evenly. Bake at 200°C (392°F) for 6 minutes.
- Add Yolks and Finish Baking: Place an egg yolk inside each hollowed egg white cloud. Bake again for 2-3 minutes until cooked.
- Plate the Dish: Spread asparagus cream on the base of the plate. Place the egg white clouds on top. Garnish with crispy asparagus, a few tips, lemon zest, fresh thyme, and a sprinkling of black pepper.
