Sunday 19 February 2012

Asparagus with Fontina and Poached Egg

From My Italian Heart: Recipes from an Italian Kitchen, Guy Grossi, Lantern, 2005.

Sometimes it’s the simple dish that wins hands down. This asparagus dish from the recipe book of Guy Grossi works wonderfully in its simplicity.

Asparagus was boiled in salted water until cooked. It was then put in a baking dish and a layer of soft cheese was placed across it. A small amount of cream was poured over it and it was seasoned. It then went under the grill until the cheese had melted.

Meanwhile an egg was poached until cooked but still soft. The asparagus was taken from under the grill and placed on a plate. The egg was laid on the asparagus and the juices from the baking dish were spooned over it. The asparagus was supposed to be wrapped in prosciutto at the serving stage but I just left this element out.

This was a delicious dish. When the egg was cut open the yolk ran out and mixed with the juices to form an excellent sauce.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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