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Soft boiled egg and asparagus topped with sauce vierge

Tapas, Salted

Soft Boiled egg with the yolk still runny served on asparagus sauteed in butter and fresh olive oil sauce.
L'idée déco You can warm up your eggs by immersing them in hot water for a few minutes before serving.


Recipe for 4 persons

For the soft boiled eggs and asparagus

8 Unit(s)
20 Unit(s)
Green asparagus

For the sauce vierge

125 Ml
Olive oil
3 Unit(s)
Italian tomatoes
5 Leaf(ves)
30 Gr
Sundried tomatoes
1 Unit(s)
0.50 Bunch(es)
  • Salt and pepper
  • Butter

Preparation time: 30.00 min

  • General preparation
    Peel the tomatoes by plonging them in boiling water, refreshing them in iced water and cut them 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
    Blanch the asparagus in salted boiling water (10 g salt per liter of water) 1-2 minutes. Stop the cooking by plunging into a basin of ice water. Reserve.
  • To serve
    At the last moment, put a knob of butter in a hot skillet and cook the asparagus, season them.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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