Green asparagus with tomatoes and egg sauce

Ingredients for 2 servings:

• 300 g asparagus, green
• 3 tbsp extra virgin olive oil
• 2 tbsp water
• 1 Pepper, red, long, mild
• 2 celery stalks
• 1 m.-large tomato(s), oblong
• 6 celery leaves
• 2 pinches of salt and black pepper, freshly ground
• 2 medium-sized potatoes, waxy
• 1 tsp, heaped baking powder
• 1 ½ liters of frying oil
• n. B. Salt
• 3 eggs, size M
• 30 g onion(s), red, small
• 20 g extra virgin olive oil
• 2 pinches of salt and black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A colorful main course that delights not only the eye but also the palate. Recipe from Marina Camerota, southern Italy.

Trim about 1 cm off the bottom of the washed green asparagus, peel the lower halves with an asparagus peeler, and set aside in a damp cloth. To garnish, wash all the vegetables. Remove the stems from the peppers, halve lengthwise, and deseed them. Cut the halves lengthwise into thin strands, then cut these into small cubes crosswise. Cut the celery stalks crosswise into pieces about 3 mm in size. Set aside 6 celery leaves. Trim both ends of the tomatoes and halve them crosswise. Lightly fry the cut ends, sprinkle with salt and pepper, and set aside. For the side dish, wash and peel the potatoes, and quarter them lengthwise and crosswise. Bring 300 g of lightly salted water to a boil, add the potato pieces and baking powder, and simmer for 5 minutes. Strain and set aside. Heat the frying oil to 200 °C, add the potato pieces, fry until light brown, and set aside until warm. Add salt to taste before use. While the frying oil is heating up, simmer the eggs for 5 minutes until half cooked. Peel and chop the onions and sweat them in the olive oil. Halve the eggs on a cutting board and scoop out the contents (solid egg whites, runny yolk). Roughly mix with the sauce with salt and pepper. Heat the olive oil in a large pan moderately to 120 degrees C and add the asparagus and 1 tablespoon of water. Cover and fry on both sides for 4 minutes until al dente. After turning, add another 1 tablespoon of water. Then place on the serving plates and partially cover with the sauce. Place the tomato halves with 3 celery leaves each and sprinkle with pepperoni and celery pieces as for the sauce. Place the salted potato pieces on top. Serve and enjoy.