Asparagus Plate “Da Toni

Carefully peel the white solo asparagus away from the head. Cut away the woody ends of the asparagus evenly. For the asparagus stock, boil 2.5 liters of water with salt, sugar and butter. Place the peeled asparagus in the hot stock and let it steep for about 18-25 minutes just below boiling point, depending on the thickness and quality of the asparagus. The asparagus should be soft but still firm to the bite. If the asparagus broth is used further, the high sugar content must be taken into account. Cut off the woody end of the green asparagus and peel the last third if necessary. Now boil in salted water for 5-10 minutes, depending on the thickness of the asparagus. For the herb sauce, blend parsley, basil, parmesan, mustard and 4 tablespoons of water. Gradually pour in enough olive oil to make a homogeneous sauce. Season to taste with salt and pepper. For the poached eggs, bring unsalted vinegar water to a boil. Crack the eggs one at a time into a ladle and slide from it into bubbling salted water. Boil for about 4 minutes and then lift out again. Now arrange the asparagus dish. If you do not have the typical asparagus plate from Tavagnacco with its numerous cavities, place the asparagus (green and white) in the center of a plate. Add olive oil, wine vinegar, sea salt, ground pepper, herb sauce and the poached eggs all around – preferably in small bowls or jugs.

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