Fried eggs with asparagus and potato rosti. An easy dish but greedy with a traditional combination: eggs and asparagus. A simple fried egg (because it is one of the good ways and quick to cook an egg, with dark and white well cooked yolk) with asparagus sauteed in butter. And to make it even more delicious, as well as a full meal, a crunchy potato rosti and a few leaves of fresh spinach. I guarantee that it is a delicious dish that is actually prepare in a hurry. You can serve it as an appetizer, but also in a classic Sunday brunch, crossing the American tradition of eggs for breakfast with the Italian pairing with asparagus. It is not anything special, but I assure you that the taste is special! Have a good day!
FRIED EGGS, Roasted potatoes and asparagusPrint This
- 4 eggs
- a bunch of asparagus
- 2 medium-sized potatoes
- salt and pepper
- 30 grams of butter
- extra virgin olive oil as required
- oil for frying as required
- fresh spinach to taste
To prepare fried eggs with potato rosti and asparagus, thoroughly wash the asparagus, cut the hardest part of the stem and peel. Put waste in a saucepan, cover with water and boil for 30 minutes.
Skipping the asparagus in butter, over medium heat, adding a little broth of asparagus in order to achieve uniform cooking: they will remain crunchy. Salt and pepper lightly. Obviously, you can avoid making the broth and cook the asparagus with a little’ of water, but the flavor the broth is different and you can also use it to make other dishes, like a nice risotto: after all it does not take anything, just boil waste, and is also a way to not waste anything.
Meanwhile, grate the potatoes with a mandolin so as to obtain the long and thin strips. Salt lightly. Forming with potatoes of the dishes nests (help yourself with a skimmer, you can put the potatoes, distribute them evenly and slide them in oil) and fry in plenty of boiling oil. Set aside.
Prepare the egg frying in a little butter or olive oil if you prefer a small diameter pan, so as to obtain a round bell'uovo: just remember to add salt and pepper after cooking, otherwise the yolk stain. I recommend you keep moving the egg white with a fork so that all is in contact with the pan and bake rapidly, so the yolk will remain soft and dark.
Composition of the dish: arranging a potato rosti on each plate, then Arrange the asparagus and complete with fried egg. Serve with spinach salad and bread lightly toasted homemade. Bon appétit!