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Soft boiled egg and asparagus cooked in miele steam oven sauce vierge

Appetizers, Vegetables and Fruits

Soft Boiled egg with the yolk still runny served on asparagus sauteed in butter and fresh olive oil sauce.

Ingredients

Recipe for 4 persons

For the soft boiled eggs and asparagus

4 Unit(s)
Egg
20 Unit(s)
Green asparagus

For the sauce vierge

125 Ml
Olive oil
6 Unit(s)
Cherry tomatoes
5 Leaf(ves)
Basil
30 Gr
Sundried tomatoes
1 Unit(s)
Shallot
0.50 Bunch(es)
Chives
  • Butter
  • Salt and pepper
  • Olive oil

Preparation time: 30 min

  • General preparation
    Cut the cherry tomatoes into small dice. Cut into julienne the sundried tomatoes. Peel and chop the shallots. Trim and peel asparagus if needed. Finely chop the chives.
  • Preparation of the soft boiled eggs
    Bring a pot water to a boil. Gently drop the eggs and cook 5 minutes, then remove them and cool them slightly in cold water. Peel the egg shells carefully.
  • Preparation of the virgin sauce
    Place all sauce ingredients in a bowl, mix gently and set aside 15 minutes at room temperature. Season with salt. Keep some of the chives for garnish.
  • Preparation of the asparagus
    Cook asparagus in MIELE steam oven during 6 minutes. Stop the cooking by plunging into a basin of ice water. Reserve.
  • To serve
    In a plate, place 5 asparagus, put a spoon of virgin sauce and finish with two soft boiled egg. Garnish with some chives and a few turns of pepper mill.
You can warm up your eggs by immersing them in hot water for a few minutes before serving.

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