10 summer starters: Piquillos asparagus

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves 4 people:

Ingredients:

– 16 asparagus

– 2 eggs

– 4 piquillo peppers (pre-cooked/canned)

– 1/4 bunch of Tarragon

– Rapeseed oil

– Wine vinegar

– Mustard

– Salt and white pepper

Bon Appetit!

Method:

1. Peel the asparagus and cook in salted water for about twenty minutes. Check for doneness by pricking asparagus with a knife.
2. In the same water, cook the eggs for 9 minutes. Once cooked, let cool in ice water – asparagus and eggs. Place asparagus on a clean cloth.
3. Make a brunoise with the lower part of the asparagus and eggs.
4. Prepare a sauce with a teaspoon of mustard, vinegar and rapeseed oil.
5. Add salt and pepper. Chop the tarragon.
6. Mix the sauce with diced asparagus and egg, also add the tarragon.
7. Mix and stuff the piquillo with the mixture.
8. On a plate, garnish the asparagus with rapeseed oil and white pepper steak and asparagus and piquillo eggs.

For more summer starters see:

Sautéed asparagus with Vanilla

Cream of white asparagus, scallops and crispy speck petals

Tomato & Basil Asparagus Sand Pie

Asparagus with small sauces

Asparagus with pomegranate juice with lime & dill

Cucumber algae yoghurt

Sangria with cucumber

Potato salad

Asparagus with citrus