Recipe : Boiled egg and asparagus tip verrine04-05-2018
This is a really simple recipe, requiring only a few ingredients:
1 bunch of asparagus
30g sheep’s cheese
15cl fresh cream
salt and pepper
Start by heating the oven to 240°C. After trimming the ends, blanch the asparagus for 10 minutes in salted boiling water. Then remove and drain, and toss in butter for 10 minutes in a large, frying pan. Season well with the salt and pepper, save a few tips for garnish and chop the remaining asparagus finely.
Meanwhile grate the sheep’s cheese.
Butter 4 ramequin dishes and place a tablespoon of cream into each one, add finely chopped asparagus and grated cheese. Break an egg into each ramequin. Cover with tin foil, then place the ramequins in a gratin dish, half-filled with boiling water. Cook in the oven for 8 minutes.
Remove and garnish with the asparagus tips just before serving.