Lost Egg on Morel Asparagus Salad
Lost Egg on Morel Asparagus Salad is a recipe with fresh ingredients from the vegetable salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g thin green asparagus
- 4 tomatoes
- 200 g small morels
- 2 tbsp butter
- 125 ml dry white wine
- 2 tbsp olive oil
- 4 tbsp balsamic vinegar
- Salt
- pepper (from grinder)
- pinch sugar
- 4 eggs
- 50 ml wine vinegar
Instructions
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1.
Wash the asparagus, trim the tough ends and cut the tips to about 6 cm. Cut the remaining stalks into pieces about 3 cm long. Place the asparagus in a steamer basket and steam in a closed pot over hot steam for about 6 minutes until al dente. Wash the tomatoes, remove the stem base and slice them into wedges.
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2.
Clean the morels thoroughly with a small brush. Melt the butter in a pan and sauté the morels. Deglaze with wine and let simmer uncovered for 4–5 minutes so the wine reduces slightly. Remove from heat and whisk in oil and vinegar. Toss the asparagus and tomatoes, then remove from heat. Season the salad with salt, pepper and sugar and fill four glasses.
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3.
Crack an egg into a small bowl or cup. Pour the wine vinegar into about 1 l of near‑boiling water in a small pot. Gently slide each egg into the water. Use a spoon to shape it into a round form. Ideally the yolk should be completely surrounded by the white. After about 4 minutes, the albumen is set while the yolk remains soft. Remove the egg and place it on the salad. Season with salt and pepper and garnish with a grissini if desired.
