{"id":27008,"date":"2022-11-10T16:32:33","date_gmt":"2022-11-10T15:32:33","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/white-asparagus-with-crispy-egg-buttered-asparagus-broth-and-pistachios\/"},"modified":"2022-11-10T16:32:33","modified_gmt":"2022-11-10T15:32:33","slug":"white-asparagus-with-crispy-egg-buttered-asparagus-broth-and-pistachios","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/white-asparagus-with-crispy-egg-buttered-asparagus-broth-and-pistachios\/","title":{"rendered":"White asparagus with crispy egg, buttered asparagus broth and pistachios"},"content":{"rendered":"

Serves 10 as a starter<\/strong><\/h3>\n

Asparagus cooked sous-vide<\/h3>\n
    \n
  • 11 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White asparagus<\/li>\n
  • 1\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemongrass stalk<\/li>\n
  • 4\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sprigs lemon thyme<\/li>\n
  • 10 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White miso<\/li>\n
  • 50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
  • 20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olive oil<\/li>\n<\/ul>\n

    Peel the asparagus thoroughly and keep the skin for the broth. Place the asparagus in a vacuum bag. Crush the lemongrass and add it along with the other ingredients to the vacuum bag. Bake for 30 minutes in a water bath (sous-vide) or steam oven at 70\u00b0C. Cut the bag open and cut the asparagus as instructed by the chef. Keep the liquid for the broth. If you do not have access to a sous-vide machine you can simmer the asparagus in a pan instead.<\/p>\n

     <\/p>\n

    Buttered asparagus broth<\/h3>\n
      \n
    • \u2013\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Skin from the aspargus<\/li>\n
    • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Asparagus<\/li>\n
    • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemongrass stalks<\/li>\n
    • 500 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n
    • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White wine<\/li>\n
    • 20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rice vinegar<\/li>\n
    • 25 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
    • 10 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n
    • \u00bd \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/li>\n
    • 20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White miso<\/li>\n
    • 100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<\/ul>\n

      Roast the asparagus skin in an oven at 170\u00b0C until golden brown. Cut the asparagus into smaller pieces. Crush and chop the lemongrass. Fry the lemongrass and the asparagus in oil without any coloration. Add the remaining ingredients and the roasted asparagus skins. Simmer for 15 min and strain the broth. Incorporate the butter with a hand blender before serving. Season with salt.<\/p>\n

       <\/p>\n

      Crispy egg<\/h3>\n
        \n
      • 10 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Small size eggs<\/li>\n
      • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Eggs<\/li>\n
      • 100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Flour<\/li>\n
      • 100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Panko<\/li>\n<\/ul>\n

        Boil the eggs for 6 minutes. Chill in cold water. Peel the eggs and bread them first in flour, then in egg and finally in panko. Keep in the fridge until just before serving. Deep fry the egg, plate up and serve.<\/p>\n

        \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/strong><\/p>\n

        Garnish<\/h3>\n
          \n
        • 2\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White asparagus<\/li>\n
        • 20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pistachio nuts<\/li>\n
        • \u00bd box\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Red water cress<\/li>\n
        • \u00bc box\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pea shoots<\/li>\n
        • 5 sprigs \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chervil<\/li>\n<\/ul>\n

          Slice the asparagus thinly using a mandoline. Roast the pistachios in the oven at 170\u00b0C and chop them roughly. Pluck the herbs and place them on wet paper.<\/p>\n","protected":false},"featured_media":25253,"template":"","recipe_category":[],"course":[230,222],"season":[],"class_list":["post-27008","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-vegetables"],"acf":[],"yoast_head":"\nWhite asparagus with crispy egg, buttered asparagus broth and pistachios - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"White asparagus with crispy egg, buttered asparagus broth and pistachios och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/white-asparagus-with-crispy-egg-buttered-asparagus-broth-and-pistachios\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"White asparagus with crispy egg, buttered asparagus broth and pistachios - 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