Green is the Color of Spring
Spring is here and suddenly I need everything green, including food. What’s best than asparagus!
Asparagus is a low-calorie vegetable that is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C and K.
Asparagus were cultivated and used in the Mediterranean area by the Egyptians about 2000 years ago. The Romans from 200 BC had manuals in which they minutely expose their cultivation. The asparagus was in fact quoted by Cato and Pliny among others.
Asparagus: THE SPRING vegetable par excellence!
The young and tender shoots that emerge with the arrival of summer and symbolize the awakening of nature. Long, tapered, chubby, wild, green, white or purplish: these are all adjectives we often associate with asparagus. This plant of which the tips are mostly used, is preferred by lovers of risotto and eggs, given that in both combinations the sweet and at the same time pungent taste goes well with both rice and yolk.
They can be green, sweet and with an aroma reminiscent of freshly cut grass. Or whites, with a delicate taste that can also be eaten raw, or “in carpaccio.” Asparagus is low in calories (29 cal / 100 g) and rich in folic acid (B group vitamin) and asparagine, a substance that increases fatigue resistance. They have antioxidant, diuretic, detoxifying properties.
You can cook asparagus in many different ways by preparing great recipes to open your menu with delicious appetizers or delight your palate with refined main course, or delicate but tasty and light second course. And by all means they go perfectly well for a brunch!
To celebrate spring in green here is a delicate [either] brunch, appetizer, or light lunch:
Asparagus, Avocado, and Eggs Poché
The “eggs poché” so called by the French, or “poached eggs,” are a delicacy used in the kitchen for many preparations. The freshness of the egg is fundamental for its success. In this dish the pairing is perfect; both for these super tasty vegetables, and for the avocado.
- Rinse the asparagus under running water, cut the end of the harder stem and with the help of a potato-peeler remove the more woody exterior and any filaments. Rinse again and dry them by dabbing them with a clean kitchen cloth. Coat a plate with aluminum foil, place the asparagus on top, season with oil, salt and pepper. Gently mix and fold the aluminum foil, close them in foil. Bake at 220 C in a preheated oven for about 20/30 minutes. The cooking is proportional to the size and hardness of the asparagus, therefore controlled from time to time.
- The asparagus can also be steamed. As always I never boil my vegetable but use the chinese basket to steam them.
- Meanwhile let’s take care of the sauce; Cut the stems of the asparagus and keep the tops on the side. Transfer the stems into a mixer glass, and a couple of spoonfuls of the cooking water (if steamed, or regular water), and some olive oil, and blend until a smooth and homogeneous cream is obtained. Salt to taste. Keep aside.
- Take a saucepan with high sides, pour enough water with a tablespoon of vinegar and transfer to medium heat, bringing to a light boil. Shell an egg in a small bowl, with a spoon create a vortex to your water and at the center slide the same egg. If the flame needs to be lowered, I recommend water should only simmer. Cook for about 4 minutes or until the egg white has wrapped around the yolk and it will not have firmed. Drain and pat on kitchen paper. Repeat the operation with the remaining eggs. One or two eggs per person depending on personal preferences.
- On individual dishes, put the cream of asparagus, the tops, lay the egg(s) over them, and the sliced avocado. Season with olive oil, salt, and pepper to taste, and serve.