Asparagus Chavignol
レシピ
25分

Asparagus salad and Crottin de Chavignol

Benjamin_Vaschetti Benjamin Vaschetti, 料理人

A pure treat full of delight and simplicity.

6 レビュー 5 568
Average: 4.7 (3 votes)

材料 For

  • x 8
  • x 2
  • x 2
  • Olive oil and blue background
    オイル&オイルシード
    AOP ヴァレ・デ・ボー・ド・プロヴァンス オリーブオイル
    15 ml 詳しく知る
  • 1 leaves
  • 10 cl
  • 10 cl
  • COUNTRY_BREAD
    2 slices

Wash and peel the asparagus and cut them in half.

Asparagus Salad
  • ©BrakeThrough Media

    In a bowl toss them with 2 tbsp of olive oil, 1 tsp of salt, ½ tsp of white pepper and grill them on medium heat grill until cooked through. Remove from the grill and let it cool till

    Asparagus_Salad
  • ©BrakeThrough Media

    In a medium size pot, bring water to boil with 1 tbsp od salt and 2 tbsp of white vinegar

    Asparagus_Salad
  • ©BrakeThrough Media

    Individually crack the egg in a small bowl with 1 tsp of white vinegar in each bowl and reserve

    Asparagus_Salad
  • ©BrakeThrough Media

    When simmering using a whisk, make a swirl with the water, and plunge the eggs in the water for about 4min. Then carefully remove from the water using a clotted spoon and reserve

    Asparagus_Salad
  • ©BrakeThrough Media

    Cut in half the slice of bread, drizzle with 2 tbsp of olive oil and toast under the grill till golden color then reserve

    In a bowl, combine asparagus, chopped basil leaves, 1 tbsp of lemon juice, 1 tbsp of olive oil and mix well. Place in the middle of a plate then reserve.

    Asparagus_Salad
  • ©BrakeThrough Media

    Cut in half the Crottin de Chavignol, and place on the slice of bread, and melt it under the grill 

    Asparagus_Salad
  • ©BrakeThrough Media

    Place the Crottin de Chavignol chaud on the asparagus and carefully put the poached egg on top. Drizzle with 1 tsp of olive oil, add a basil leave and serve

    みりん
    みりん
    AOP ル・ピュイ産緑レンズ豆
    AOP ル・ピュイ産緑レンズ豆