spanish asparagus, soft egg & manchego

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

4 eggs

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

For asparagus:

  1. 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.
  2. Gently place the asparagus into the boiling water and blanch for just 2 minutes.
  3. 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.)
  4. In another bowl, mix the extra virgin olive oil, lemon and salt.
  5. Add the asparagus and gently massage with the lemon dressing.

For the 6 minute eggs: 

  1. Bring another pot of water to boil.
  2. Gently add the 4 eggs and set a timer for 6 minutes.
  3. 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.)
  4. 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.
  5. Then peel the eggs and chop them roughly.

To assemble:

  1. First place the marinated asparagus on a plate.
  2. Then top with the eggs and pour any remaining lemon dressing on top, adding a pinch of salt.
  3. Top with the shaved Manchebo and fresh cracked pepper. You can even add another drizzle of olive oil at the end.

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