Shaved Asparagus Salad with Crispy Fried Egg
Thursday, May 28, 2015
Thank you, Spring for easing us into bikini-prep season with a little bit of help.
Shaved Asparagus Salad
with Crispy Fried Egg
YOU WILL NEED:
1 BUNCH ASPARAGUS (APPROX 5-7)
2 FREE RANGE EGGS, ROOM TEMP (1 PER SERVING)
1 1/2 TBSP OLIVE OIL
1 TBSP BUTTER
2 TBSP LEMON JUICE
1 TBSP PINE NUTS
1/4 RED CHILLI, FINELY CHOPPED
SEA SALT AND PEPPER
Cut and discard the ends of the asparagus, about 1.5 inches up from the bottom. Rinse the asparagus and pat dry with a paper towel.
With a vegetable peeler, shave the asparagus, from the tops downwards until there is nothing left but a very thin shaving and its head.
In a pan, melt the butter until it stops foaming and add the pine nuts. Let the pine nuts go a little golden and then add the lemon juice. Remove from heat.
Drizzle the butter, lemon and pine nut mixture onto the asparagus heads and shavings. Season it with a little salt and pepper.
Heat the olive oil in a very hot pan. When the oil is shimmering, add the egg. It should sizzle up vigorously and immediately.
Plate the asparagus and when the egg is crispy enough to your liking, place it on top of the asparagus. Sprinkle with the chopped red chilli.