- 3 green asparagus spears (100g)
- 3 pieces of white asparagus (100g)
- 1/4 onion (25g)
- Clove of garlic (6g)
- 1 teaspoon of olive oil (5g)
- 1 cup of water (250 ml)
- 1/2 potato (40g)
- Salt
- Pepper
- 1 teaspoon of lemon juice (3g)
- 1 chicken egg (55g)
- 1 teaspoon of apple cider vinegar (5g)
- 1 handful of unsalted pistachios (15g)
- 1 teaspoon of olive oil (5g)
- 1 clove of garlic (6g)
- Salt
- 1 teaspoon of lemon juice (3g)
- Fresh basil (5g)
- Parsley (2.5 g)
- 1 tablespoon of water (10 ml)
Cut off the woody ends of the asparagus and chop them into pieces. Peel and finely dice the onion, garlic, and potato. Heat the olive oil in a pot and sauté the onion and garlic. Then add the potatoes and asparagus and fry for a few minutes. Pour water over everything and cook covered for about 15-20 minutes, until the vegetables are soft. Blend everything into a smooth cream, add lemon juice, salt, and pepper.
Poached egg:
Boil water in a wide pot and add vinegar. Reduce the heat so that the water is hot but not boiling. Crack an egg into a small bowl and, creating a whirlpool in the water, gently pour the egg into the center of the whirlpool. Cook for 3 minutes.
Pistachio pesto:
Blend all ingredients until smooth. You can add more water to achieve a better consistency.
Enjoy your meal!
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