John Myers
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Asparagus with Chervil Butter, Poached Egg and Triplets
The perfect asparagus with chervil butter, poached egg and triplets recipe with a picture and simple step-by-step instructions.
Asparagus:
- 800 g Asparagus (10 spears)
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Chervil butter:
- 1 Cup Cut chervil
- 50 g Butter
- 1 big pinch Coarse sea salt from the mill
Poached egg:
- 2 piece Eggs
- 1 liter Water
- 3 tbsp Brandy vinegar
- 0,5 tsp Salt
Triplets:
- 300 g Triplets / 10 pieces (small waxy potatoes)
- 1 tsp Salt
- 1 tsp Turmeric
- Serve:
- 2 Radish
- Chervil
Asparagus:
- Peel the asparagus, cut off the woody ends and cook in salted water (1 teaspoon salt) with sugar (1 teaspoon sugar), butter (1 tablespoon) and lemon (1 piece) for about 10 minutes, remove and cook in the oven at 50 Keep warm until serving.
Chervil butter.
- Heat the butter (50 g), add / stir in the cut chervil (1 cup) and season with coarse sea salt from the mill (1 big pinch).
Poached Eggs:
- Carefully break the eggs into 2 cups. Pour water (1 liter) into a medium-sized saucepan, add wine-brandy-vinegar (3 tablespoons) and salt (½ teaspoon), bring everything to a boil and carefully slide the eggs one after the other into the boiling water that is no longer bubbly. As soon as everything starts to bubble, carefully remove the eggs with a ladle.
Triplets:
- Peel the potatoes and cook in water with salt (1 teaspoon), ground turmeric (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve asparagus with chervil butter, poached egg and triplets, garnished with radishes and chervil.
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