Eggs, Parmigiano baskets and asparagus cream

Name: Eggs, Parmigiano baskets and asparagus cream
Yield: 0
Ingredients: 280 g Orogel Asparagus Cream in Drops; 60 g Orogel Asparagus Rounds; 4 eggs; 10 ml white vinegar; 1000 ml water; 240 g grated Parmigiano; Salt and white pepper to taste; Extra virgin olive oil to taste

Easy

Secondi Piatti

Ingredients

280 g Orogel Asparagus Cream in Drops
60 g Orogel Asparagus Rounds
4 eggs
10 ml white vinegar
1000 ml water
240 g grated Parmigiano
Salt and white pepper to taste
Extra virgin olive oil to taste

Method

Prepare the baskets by putting some grated Parmigiano in a non-stick pan. Bring water to the boil; add some salt and white vinegar, then crack the eggs and cook them for 1 minute in boiling water.
Pour the Asparagus Cream in another pot and cook it following the instructions on the package. Pan-fry the Asparagus rounds with some oil, salt and pepper for a few minutes.
Pour the Asparagus cream in a dish and place a Parmigiano basket in the centre. Then place a poached egg delicately inside the basket. Garnish with some Asparagus Rounds and serve hot.