A clean and protein-rich dish that combines crisp asparagus, a 6-minute cooked egg with a soft yolk, and creamy yogurt flavored with Fucus vesiculosus. A sprinkle of Spicy Wave adds spiciness and crunch.
Trim the woody ends off the asparagus and blanch them in boiling salted water for 3-4 minutes, until they are bright green and tender yet crisp. Immediately transfer them to cold water to stop the cooking.
In a small bowl, combine Greek yogurt with fucus flakes, a squeeze of lemon juice, a bit of zest if desired, and 1 teaspoon of olive oil. Lightly salt and mix until a smooth consistency is achieved.
Bring a pot of water to a gentle boil and gently immerse the eggs. Cook for 6 minutes for a soft and runny center. Cool under cold water for 30 seconds, carefully peel, and slightly score the top so that the yolk can open.
Spread a tablespoon of fucus yogurt on each plate. Arrange 3 asparagus per serving, place the soft-boiled egg on top, and finish with a generous sprinkle of crumbled Spicy Wave for added spiciness and crunch. Drizzle with remaining olive oil if desired.
Pentola per bollire
Ciotola piccola
Colino o pinza per trasferire gli asparagi
Ciotola con acqua fredda (bagno di ghiaccio)
United States
