Green asparagus with yoghurt and poached egg
Tags:
alcohol-free
gluten-free
vegetarian
Description
Çılbır is a Turkish dish consisting of poached eggs and yoghurt. We took our inspiration from this and added green asparagus and our homemade tomato oil. Super tasty, light and fresh and therefore perfect for any time of day. Give it a try.
Zutaten für
For the tomato oil
300
g
tomatoes
300
ml
canola oil
1
Teaspoon(s)
lemon zest
1
thyme twig
For the dish
8
Tablespoon(s)
yoghurt
4
eggs
8
Bar(s)
green asparagus
salt, pepper, chili flakes, vinegar
Preparation
Prepare the oil
1
Cut the tomatoes into small pieces and puree together with the oil. The result is an orange-pink dressing-like liquid.
2
Pour this liquid into a pan and heat up. Stir constantly until you end up with a red oil (in which you can see the slightly browned remains of the tomato).
3
Now add the lemon zest and thyme and, after a minute, remove the oil from the heat and leave to cool slightly.
4
Strain the oil through a cloth or paper filter and then bottle or use.
Prepare the dish
1
Bring a pan of water, vinegar and salt to the boil.
2
Clean the green asparagus and remove the woody ends. Then cut into even pieces and sauté in a pan until cooked.
3
Just before the water boils, reduce the heat and create a swirl in the water with a whisk. Then crack the eggs one by one and carefully slide them into the swirl of water.
4
Allow the eggs to cook until the yolks are creamy. This can be easily checked by carefully lifting the egg with a slotted spoon and pressing gently on the egg. This is a good way to see how soft the centre of the egg still is.
5
When the eggs are ready, remove them from the water with the slotted spoon. Then spread the yoghurt on a plate and place one egg per portion on top of the yoghurt.
6
Garnish with the fried asparagus pieces, season with salt, pepper (and chilli flakes) and drizzle with a little tomato oil.
Zutaten für
For the tomato oil
300
g
tomatoes
300
ml
canola oil
1
Teaspoon(s)
lemon zest
1
thyme twig
For the dish
8
Tablespoon(s)
yoghurt
4
eggs
8
Bar(s)
green asparagus
salt, pepper, chili flakes, vinegar
