Poached Egg with Asparagus and Balsamic
- 16 Asparagus
- 4 Eggs
- 1 Egg White
- Bread Crumbs
- Seed Nut Oil
- Cook the asparagus into salted water.
- In a pan with boiling water, add a dash of vinegar, make a whirlpool in the water and open gently the egg to help the white wrap around the yolk - time of cook 3' - drain and let them cool.
- Cover into flour then pass into the white and cover with bread-crumbs. Fry the eggs with olive oil for few minutes.
- Serve with the asparagus and drops of balsamic.
Gusto Tamarindo - Costa Rica 2015