White asparagus with chervil pesto and chopped egg

Name: White asparagus with chervil pesto and chopped egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 kg white asparagus; 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 3 TABLESPOONS Lemon juice; 2 Eggs (size M); 3 TABLESPOONS Vegetable broth; 6 TABLESPOONS ml olive oil; 20 g Pine nuts; 15 g Chervil; 1 Garlic clove; 15 g freshly grated Parmesan cheese; 7-10 Tbsp Pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 kg white asparagus
7-10 Tbsp Salt
1 TABLESPOON Sugar
3 TABLESPOONS Lemon juice
2 Eggs (size M)
3 TABLESPOONS Vegetable broth
6 TABLESPOONS ml olive oil
20 g Pine nuts
15 g Chervil
1 Garlic clove
15 g freshly grated Parmesan cheese
7-10 Tbsp Pepper

Directions

1
Wash the asparagus, peel and cut off the woody ends. Season salt water with sugar and lemon juice, bring to the boil, add asparagus and cook for about 15 minutes. Boil eggs in boiling water for about 10 minutes until hard
2
Heat 1 tablespoon of oil in a frying pan and roast the pine nuts for about 3 minutes, turning them over. Wash the chervil, shake dry. Pluck the leaves from the stalks, except for a little to garnish. Peel garlic. Puree chervil, pine nuts, garlic, 3 tbsp. vegetable stock and 5 tbsp. olive oil with a chopping stick. Stir in Parmesan cheese. Season with salt and pepper
3
Peel and slice the eggs. Chop the egg slices, except for a little bit for garnishing, and stir into the pesto. Arrange asparagus and pesto on a plate and garnish with chervil and slices of egg