Tuesday, April 09, 2024

Asparagus, Soft-Boiled Eggs and Caviar


© 2024 | http://angiesrecipes.blogspot.com




© 2024 | http://angiesrecipes.blogspot.com


Caviar goes very well with different kinds of vegetables. Gently blanched fresh green asparagus with soft boiled egg pairs perfectly with rich creamy caviar that adds a touch luxury to every bite.
Argan oil, a specialty oil produced in Morocco, extracted from the seeds of the argan tree, known as Argania spinosa, has a distinctive nutty and robust flavour, but not overpowering, and it's best enjoyed as a finishing oil. It is hard to come by, so you may use hazelnut or walnut oil instead, or simply use olive oil.

 
  • 350 g Tender green asparagus spears
  • 2 Soft boiled eggs
  • 30 g Black caviar
  • 2 tsp Argan oil, for drizzling
  • Freshly milled black pepper
  • 1 tbsp Flat parsley, chopped
  • Cherry tomatoes, halved
  1. Wash the asparagus and remove the hard part. Bring a pot of salted water to a boil. Add in asparagus and cook for 2-5 minutes until tender, depending on their thickness. Drain.
  2. Bring a pot of water to a boil. Gently lower the eggs into the water and cook for 6 minutes. Transfer to a colander, place under cold running water to stop the cooking.
  3. Divide the asparagus on two serving plates and top with the halved eggs and some caviar. Drizzle with argan oil, season with pepper, garnish with fresh chopped parsley tomato halves and serve.



© 2024 | http://angiesrecipes.blogspot.com


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35 comments:

  1. Tom9/4/24 13:36

    ...Angie, another work of art!

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  2. DEZMOND9/4/24 13:46

    It is a very spring dish, although I cannot say we even had any spring, given that we went straight into tropical summer.
    OMG Angie, get rid of the annoying pop up ads at the bottom, make them fixed at the end of the page, not a pop up LOL

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  3. eileeninmd9/4/24 14:22

    Looks delicious Angie, I love asparagus ! Take care, enjoy your day!

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  4. Lola Martínez9/4/24 14:59

    Una receta de lujo y no solo por el caviar, que para mí es lo de menos, prefiero el resto de ingredientes que juntos forman un plato buenísimo.

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  5. Whats Cookin Italian Style Cuisine9/4/24 15:23


    Beautiful combination of flavors, I just bought asparagus and wanted something new this is it!

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  6. Jeff the Chef9/4/24 16:28

    Luxury is certainly the right word! This sounds exquisite!

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  7. Christine9/4/24 16:54

    Looks beautiful too

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  8. LoveT.9/4/24 17:17

    A delicious recipe for green asparagus. Asparagus and egg go well together.

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  9. JoAnna 9/4/24 17:59

    As always, a colorful dish! It would be enough for me without caviar.

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  10. Pam9/4/24 18:10

    What a tasty combination and it looks pretty too!

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  11. Lowcarb team member9/4/24 23:29

    A wonderful combination of flavours.

    All the best Jan

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  12. Norma210/4/24 00:51

    Angi knew that argan was used in hair cosmetics, but not that it was eaten. From what you say, with it you have to season little, it must have a special flavor. I hope to get it so I know what it's all about.Kisses

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  13. My name is Erika.10/4/24 03:22

    I love the colors in this dish Angie. And it sounds delicious too.

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  14. J.P. Alexander10/4/24 03:24

    Gracias por la receta. Me gustan los espárragos. Te mando un beso.

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  15. Judee10/4/24 05:06

    The asparagus are running really tender and delicious right now so we have been eating them frequently. Lovely recipe.

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  16. roentare10/4/24 05:39

    The type of meal for my weight loss

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  17. Margaret D10/4/24 06:39

    Looking a great dish of food.

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  18. David M. Gascoigne,10/4/24 12:27

    Undercooked egg yolks are associated with salmonella so I always make sure mine are cooked right through.

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  19. Federica Simoni10/4/24 12:52

    una buonissima combinazione di sapori!

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  20. Maria Grazia Ferrarazzo Maineri10/4/24 14:48

    Spring on the table. So tasty, Angie!

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  21. DeniseinVA10/4/24 17:22

    Delicious and a beautiful presentation as always Angie :)

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  22. Pedro10/4/24 20:27

    This comment has been removed by the author.

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  23. Anonymous10/4/24 20:35

    I never tasted argan oil, but the dish you present is truly tempting

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  24. Breathtaking10/4/24 21:28

    Hello Angie :=)
    This is rather special, and I know I would enjoy this meal any time. All the ingredients go together really well, but I would have difficulty finding the Argan oil, so glad there are alternative choices. Thank you for sharing the recipe.
    Best wishes
    Sonjia.

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  25. Velva-Evening With A Sandwich10/4/24 23:24

    Whoa-very lovely. Perfect for brunch with a glass of sparkling wine. Happy Spring.

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  26. Cooking Julia10/4/24 23:25

    So glamour with the caviar!!

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  27. savorthebest11/4/24 01:17

    This is such a great spring recipe.

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  28. MELODY JACOB11/4/24 03:24

    It's great that you provided alternatives for those who may not have access to Argan oil.

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  29. tigerfish11/4/24 03:52

    Love asparagus prepped this way - gently cooked in a quick blanch or steam. Great pairing with soft boiled eggs. The last time I tried caviar - did not really enjoy it. Seems too funky for my tastebuds :O

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  30. Grace 11/4/24 09:05

    Sencillo, rico, sano y muy fino plato!
    Me encantan todos sus ingredientes.
    Gracias Angie por esta idea para llevar a la mesa.
    Impecable presentación como siempre!
    Abrazo.🤗

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  31. Diane11/4/24 10:08

    Now I have to track down some caviar, I presume they have it in the supermarket not something I would normally have. Interesting recipe. Cheers Duane

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  32. Carol @Comfort Spring Station11/4/24 21:41

    Great flavor combination and a perfect dish for spring.

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  33. Anonymous11/4/24 22:38

    How incredibly elegant! I would love to serve this to friends — and it is so simple.

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  34. Eva Taylor12/4/24 19:58

    It's asparagus season and what a beautiful recipe to celebrate this gorgeous vegetable. I love that you paired it with a jammy egg and black caviar (BTW, typo in blakc). This looks like a perfect lunch on a hot summer's day.

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  35. Raymund | angsarap.net17/4/24 23:36

    The creamy texture of the eggs must complement the delicate crunch of the asparagus perfectly, while the rich, briny notes of the caviar elevate each bite to a whole new level of decadence

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