This recipe is inspired by a dish I fell in love with during my travels through the Basque country learning Northern Spanish cuisine. This is great as a light meal or as a side dish with protein or my favorite veggie soup. The key to this dish is not to overcook the asparagus and to have a soft yolk. It really is a simple dish, but each component needs to be done with care and love. I love to accompany this dish with a glass of Vino Verde.
2 bunches asparagus, ends (about 2 inches) cut off
1 cup shaved aged Manchego or Petit Basque sheep’s milk cheese
¼ cup extra virgin olive oil
½ teaspoon salt
juice of 1 lemon
fresh cracked pepper
- Put a large pot of water up to boil and prepare an ice bath by filling a large bowl of ice with a little water.
- Gently place the asparagus into the boiling water and blanch for just 2 minutes.
- After 2 minutes, strain the asparagus and then place it the ice bath immediately and let it stand there for 5 minutes until chilled. (The purpose of the ice bath is to stop the cooking.)
- In another bowl, mix the extra virgin olive oil, lemon and salt.
- Add the asparagus and gently massage with the lemon dressing.
For the 6 minute eggs:
- Bring another pot of water to boil.
- Gently add the 4 eggs and set a timer for 6 minutes.
- Remove the eggs and put them into an ice bath immediately. (You can use the same one as before, just make sure that the water is still cold.)
- Lightly crack the egg shell under the cold water so the cold water stops the cooking of the egg. Let them sit for about 5 minutes.
- Then peel the eggs and chop them roughly.
- First place the marinated asparagus on a plate.
- Then top with the eggs and pour any remaining lemon dressing on top, adding a pinch of salt.
- Top with the shaved Manchebo and fresh cracked pepper. You can even add another drizzle of olive oil at the end.