Recipe: French asparagus with egg yolk mustard juice Asparagus Mimosa

Home Cooking Recipe: French asparagus with egg yolk mustard juice Asparagus Mimosa

Notes:

The season of eating asparagus is here again! Every year at this time, I am always very happy. A lot of asparagus can be satisfied, green asparagus, white asparagus, and sweet taste. Asparagus with egg is also a classic match, cook a poached egg, put it on, cut the egg yolk out of the asparagus, that delicious ~ is the saliva flowing out? However... here is another way of doing * ́∀`) ́∀`)* ́∀`)* ́∀`) The name of this asparagus is beautiful, it comes from a layer of egg-crushed yellow-yellow It’s like a mimosa in full bloom, it can’t be turned over, just like it. It’s simple, delicious, refreshing and refreshing. It’s suitable as a side dish or a separate side dish. Step diagram Asparagus is about half the amount, one egg is used, and one is eaten directly by me!????)

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix the above ingredients in a uniform sauce

    Mix the above ingredients in a uniform sauce

  2. Home Cooking Recipe: a. After cutting the white woody part of the bottom asparagus, if necessary, cut off the lower crust, then cook the asparagus, add a spoonful of salt to the pot of water, add the asparagus after the water, and cook according to the asparagus. 3-5 minutes (the asparagus I bought here is thicker, if you buy very fine asparagus, you can cook it in 1-2 minutes). In fact, the asparagus is tied together in a deep pot and the head is exposed to cook the best, but I don’t have the right pot on hand, so I throw it in the whole place; or better, the pot contains a small amount of water, Place the asparagus on a steamed grid with a hole close to the water and steam for 5-7 minutes (fine 3-5 minutes); b. Prepare a bowl of ice water, and then add the asparagus and remove it into the ice water. The length of time is the same as the cooking time; c. The asparagus after the ice is removed and drained.

    a. After cutting the white woody part of the bottom asparagus, if necessary, cut off the lower crust, then cook the asparagus, add a spoonful of salt to the pot of water, add the asparagus after the water, and cook according to the asparagus. 3-5 minutes (the asparagus I bought here is thicker, if you buy very fine asparagus, you can cook it in 1-2 minutes). In fact, the asparagus is tied together in a deep pot and the head is exposed to cook the best, but I don’t have the right pot on hand, so I throw it in the whole place; or better, the pot contains a small amount of water, Place the asparagus on a steamed grid with a hole close to the water and steam for 5-7 minutes (fine 3-5 minutes); b. Prepare a bowl of ice water, and then add the asparagus and remove it into the ice water. The length of time is the same as the cooking time; c. The asparagus after the ice is removed and drained.

  3. Home Cooking Recipe: Boiled eggs, do not need to flow yellow, cook until the egg yolk solidifies, I boil the water at room temperature, about 6 minutes. Remove the eggs from the cold and sift the eggs with a fine sieve to make them.

    Boiled eggs, do not need to flow yellow, cook until the egg yolk solidifies, I boil the water at room temperature, about 6 minutes. Remove the eggs from the cold and sift the eggs with a fine sieve to make them.

  4. Place the asparagus on the plate, pour the sauce with a small spoon, sprinkle with the egg, and decorate with a little parsley.

Tips:

1. The sweetness and sourness of the sauce can be adjusted according to your taste, but not too sweet to avoid the sweet taste of the asparagus itself. 2. The step of sifting the eggs may be a bit of a hassle, but the baby is still resistant to sex. Finished, the respect is beautiful, the control will not be disappointed~ the taste is also great! 3. If you want to eat more egg yolk and eat more protein, you can adjust to 500g asparagus, a whole egg and a protein.


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