Drive away with green broad beans and ricotta
by
43 recipes
Asparagus and egg
ingredients
servings
4
Olive Denocciolate Leccino Condite Madama Oliva
40 oz
Field asparagus
100 oz
Water
150 oz
Extra virgin olive oil
5 oz
Eggs
2 unit
Isinglass
2 unit
Salt
to taste
starters from Italy
Asparagus and egg
Asparagus and egg
ready in
30 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Description of the dish
preparation
step 1
Dehydrate the olives in a ventilated oven at 50 ° for 6/7 hours.
step 2
Cook an egg until it becomes firm (7 minutes just boils the water), divide the yolk from the egg white.
step 3
Blanch the asparagus washed and cut into rings, cool in water and ice to keep the color green.
step 4
In the meantime, soak the sheets of gelatine, squeeze them and dissolve them in the water we weighed, stew the water in order to completely melt the isinglass.
step 5
Add the water to the asparagus and add the water with the glue until the mixture is smooth. Put in the silicone molds in the shape of a sphere, leave to rest in the fridge for 24 hours.
step 6
Serve asparagus balls and dehydrated olives with crumbled yolk. With the advanced albumen we can make a mixed salad with seasonal vegetables.
