Asparagus with smoked paprika
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 177, total fat 16 G., saturated fats 2.5 G., proteins 6 G., carbohydrates 7 G., fiber 3 G., cholesterol 90 mg, sodium 244 mg, sugar 2 G.
Calories 177, total fat 16 G., saturated fats 2.5 G., proteins 6 G., carbohydrates 7 G., fiber 3 G., cholesterol 90 mg, sodium 244 mg, sugar 2 G.
Asparagus is lightly poached until crispy and tender, then served with a unique egg dressing. The egg yolk is the perfect base for a delicious, velvety dressing. Unlike many other recipes, this dish uses boiled, not raw, eggs. To prevent the yolk from becoming too dry or rubbery, boil the eggs using the method also described in the recipe. Then whisk the yolks with mustard and other spices. Garnish the asparagus with tart capers and finely chopped egg whites along with the dressing. A perfect side dish for any holiday table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g asparagus, trimmed
- 2 hard-boiled eggs, see recipe below
- 1 teaspoon Dijon mustard
- Juice and zest of 1 lemon
- 1 tbsp. white wine vinegar
- 0.5 tsp smoked paprika
- 1/4 cup olive oil
- 1 tbsp capers
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Recipes with similar ingredients: asparagus, eggs, Dijon mustard, lemon zest, wine vinegar, paprika, capers
Cooking the dish according to the recipe:
- In a large saucepan over medium heat, cook the asparagus until slightly tender, about 4 minutes. Drain.
- Meanwhile, prepare the dressing: place the egg yolks in a small bowl and beat them with a fork until there are no lumps. Add the mustard, lemon juice, vinegar, smoked paprika, salt, and black pepper to taste and whisk until smooth.
- Whisk in the olive oil to create a velvety dressing. Arrange the asparagus on serving plates. Serve warm with a perfectly halved hard-boiled egg. Or, chop the egg whites and sprinkle them directly onto the spears along with lemon zest and capers. Drizzle with the dressing and season with ground black pepper to taste.
Perfect Hard-Boiled Eggs
Place the eggs in a single layer in a large saucepan. Cover with cold water to a depth of at least 2.5 cm. Bring to a simmer over low heat and cook for 1 minute. Cover, turn off the heat, and let the eggs sit in the water for 15 minutes. Rinse under cold water.
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