Apart from the obvious of having this for breakfast or brunch, I've served this at a dinner party as a starter with the asparagus wrapped in proscuitto and cooked under the grill for a few minutes.You can't substitute with normal dark balsamic because the colour would be awful and the flavour not as delicate. Belazu make a good white balsamic which is available in most supermarkets.
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Ingredients
- 8 spears asparagus
- 4 eggs
- 2 tsp tarragon finely chopped
- white balsamic vinegar for drizzling
- salt and freshly ground black pepper
Instructions
- Have 2 pans of boiling water ready. One for the asparagus and one the eggs
- Blanch the asparagus for 5 minutes, drain, season and keep warm.
- While the asparagus is cooking, boil the eggs to your liking. I usually cook mine for 4-5 minutes depending on the size and then run them under cold water to stop them cooking while you serve the dish.
- Slice the tops off the eggs, add a few drops of white balsamic and finish with salt, pepper and chopped tarragon leaves and use the asparagus like you would a toast soldier
Nutrition
Calories: 145kcalCarbohydrates: 4gProtein: 13gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 327mgSodium: 128mgPotassium: 312mgFiber: 1gSugar: 2gVitamin A: 1044IUVitamin C: 5mgCalcium: 88mgIron: 4mg
Tried this recipe?Let us know how it was!