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Asparagus with poached egg and panko breadcrumbs
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 243
  • Fat about 15g
  • Carbohydrates about 13g
  • Protein about 11g
This is needed
This is needed for 4 people
Asparagus
  • 500 g green asparagus, tough lower section broken off, shaved lengthwise into thin strips
  • 1 litre salted water, boiling
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 0.5 tsp salt
  • a little pepper
Panko crumb
  • 1 tbsp olive oil
  • 50 g panko breadcrumbs
  • 1 garlic clove, finely chopped
  • 20 g sesame seeds
  • 0.5 bunch wild garlic, finely chopped
  • 0.25 bunch parsley, finely chopped
  • 0.25 tsp salt
Poached eggs
  • 3 tbsp white wine vinegar
  • 1 litre water
  • 4 eggs
  • 0.25 tsp sea salt
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And that's how it's done
And that's how it's done
Asparagus
Blanch the asparagus in salted water for approx. 1 min., remove, rinse briefly under cold water, drain. Heat the oil in a frying pan, stir fry the asparagus for approx. 2 mins., add the lemon juice, season.
Panko crumb
Heat the oil in a frying pan, stir fry the panko breadcrumbs, garlic and sesame seeds for approx. 3 mins. Add the herbs, season with salt, remove from the heat.
Poached eggs
Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a small cup, one at a time, and carefully slide into the simmering water, cook for approx. 1 min. at just below the boil. Remove using a tea strainer, drain and season with salt.