Sunday, 25 May 2014

Try a Little Tenderness

Asparagi Selvatici con Pomodorini & Uovo
Wild Asparagus with Cherry Tomatoes & Egg


One basic and simple truth when it comes to cooking is that if you are working with naturally tasting ingredients and know how to combine them properly- you don't have to work too hard to make wonderful and delicious dishes.

This evening, I tried out this very slender, sweet and tender wild asparagus for the first time. I tried a stalk of it raw... and just couldn't believe how mild it was! I put a little of it to one side to add to a salad some time soon, but immediately had the idea for this dish in the meantime!


So simple! And come on- that really does look absolutely gorgeous now, doesn't it?


To make this simple supper, I used a couple of handfuls of the wild asparagus (this stuff came from Sicily... thanks Nina!), a couple of handfuls of cherry tomatoes, a little parsley, a Spring onion, and of course, last, but not least, an egg to give the dish that creamy and velvety touch... all simple stuff!


This looks sooo good! Even if I do have to say so myself!


Finely slice the Spring onion, dice the cherry tomatoes and chop up the parsley, ready to make that simple tomato "compote". Don't forget to chop up the stalks of the parsley too and make sure to fry these together with the onion and a little olive oil as your first step.


If you like garlic and want to add some, this would be a good time- otherwise season simply with salt and pepper and allow to turn lightly brown before adding the tomatoes.


Next, add the tomatoes, a little more salt and pepper, a pinch of sugar and allow to lightly caramelize before deglazing the pan with just enough boiling water to cover the tomatoes. Reduce the heat to a simmer and in the meantime, rinse the wild asparagus off and get ready to prepare in the next step!


Sautée the asparagus in just a little olive at a nice high heat for a minute or so and then sprinkle with salt, freshly ground pepper and a hint of nutmeg.


 When the asparagus begins to turn brown, deglaze the frying pan with a little water and replace the lid immediately as it will begin to spit and bubble!

Remove from the heat, set to one side and in the meantime prepare yourself a simple fried egg- because as soon as you have that ready- you will also be ready to serve up the rest!


I laid out the asparagus first of all and as you can see, I fussed just a little with decoration- but you don't need to of course! You can serve it up any way you like!

Once the asparagus was laid out I added the egg and then spooned up some of the tomato compote on top... not only pretty... but also totally delicious!


Yes indeedy people- I can imagine making this again sometime soon!


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