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Asparagus and egg

ingredients

servings

4

Olive Denocciolate Leccino Condite Madama Oliva

40 oz

find out more

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

with eggs with fish

ready in

30 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Asparagus and egg

Description of the dish

Asparagus and egg step 1

step 1

Dehydrate the olives in a ventilated oven at 50 ° for 6/7 hours.

Asparagus and egg step 2

step 2

Cook an egg until it becomes firm (7 minutes just boils the water), divide the yolk from the egg white.

Asparagus and egg step 3

step 3

Blanch the asparagus washed and cut into rings, cool in water and ice to keep the color green.

Asparagus and egg step 4

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.

Asparagus and egg step 5

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.

Asparagus and egg step 6

step 6

Serve asparagus balls and dehydrated olives with crumbled yolk. With the advanced albumen we can make a mixed salad with seasonal vegetables.

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