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Asparagus cream with poached egg Rating average       PreviewIngredientsPreparation
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0 0 Intermediate 127 Kcal Recipe card 40 Minutes

A delicious combination of simple and natural elements to be enjoyed with love and friends.

Chef Luca Daniele
Ingredients for 4 persons
  • 2 nr Egg
  • 20 gr Olive oil
  • 100 gr Water
  • 5 gr Salt
  • 12 nr Asparagus tips
  • 500 gr Asparagus
Preparation for 4 persons step
1
Boil the egg in hot water.
To cook the poached egg avoiding to break the yolk, place some food film into a cup of coffee inserting the peeled egg in it, then close it as a bag and cook the egg into hot water for 3/4 minutes.

In the meanwhile, boil the asparagus and the asparagus tips in hot water. When ready remove the asparagus and cool them.
Then place them into Vento jar with 150 gr of cooking water.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento is blending at speed 40 for 1 minute and 20 seconds
Now press STOP to end the blending.
step
3
Add the asparagus tips to the cream into the jar and re-start Vento.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
4
Vento is blending at speed 40 for 10 minutes.
Now press STOP to end the blending.
step
5
Pour the hot asparagus cream into a dish and place the poached egg in the middle.
Enjoy!

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