Servings: 2 servings
Ingredients
- 500 g asparagus
- 1 lemon juiced
- 2 eggs
- 100 g turkey bacon pieces
- 100 g ham instead of the turkey bacon pieces
- 100 g butter from grass-fed cows
- Generous pinch salt Himalayan pink salt or Celtic sea salt
Procédé
- Wash the asparagus, handling it gently to avoid breaking the spears. The tips in particular can hold a lot of sand. Peel with a vegetable peeler (lay each spear flat, place a finger under the tip, then peel downward from the tip in long strokes). Trim about 1 cm off the base.500 g asparagus
- Place the asparagus in a pot and put the peelings and trimmed ends on top. Add the juice of 1 lemon (squeeze it into a separate small container first so you don't have to fish out the seeds later). Add enough water to cover the asparagus, a little over 1 liter. Cook for 5 minutes, then let stand for another 10 minutes.1 lemon
- Meanwhile, boil the eggs (8 to 9 minutes). Peel them and chop into small pieces. Fry the turkey bacon pieces. If using ham, do not fry it.2 eggs, 100 g turkey bacon pieces, 100 g ham
- Melt the butter in a small saucepan. Add the chopped egg and the turkey bacon pieces or ham.100 g butter
- Divide the asparagus between two plates. Spoon the sauce over the asparagus.
Notes
If you cook 750 grams, you'll have enough to set aside at least 2 asparagus spears. Also reserve the peelings, trimmed ends, and cooking water separately. You can use them to make a delicious soup.
Equipment: large pot with a lid, small pot or saucepan (2x).
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