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Forretter og småretter

Asparges med brunet smør og posjert egg

av Cecilie
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Asparges med brunet smør og posjert egg
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Pin

Jeg er veldig glad i grønnsaker, men tror kanskje at aspargesen troner aller øverst på favorittlisten min. I hvert fall på denne tiden av året. Jeg synes asparges er så godt i seg selv, at den ikke trenger mye ekstra for å skinne. Men altså, med asparges, smør og egg er jeg i himmelen. Det er en fantastisk kombinasjon! I dag har jeg laget kokte asparges med brunet smør og posjert egg. Dette er en usedvanlig raffinert rett som kan være en super forrett til en av vårens mange fester. Den egner seg også veldig godt til lunsj.

Ideen til denne retten kommer fra Jaques Pepin. Han er en fransk-amerikansk kokkelegende. Det eneste jeg har endret på oppskriften er å legge til det posjerte egget. Rett og slett fordi jeg som sagt synes at asparges, egg og smør er en perfekt kombinasjon.

 

Posjerte egg

Posjerte egg er skikkelig godt, men jeg hadde lenge et litt anstrengt forhold til det å lage dem. De ble liksom litt rare. Vendepunktet for meg, ble da jeg hørte en poscast om hvordan posjere egg. Da gikk det opp et lys for meg. Ferske egg er bedre å bruke enn gamle egg. Dette skyldes at hviten etter hvert blir «svakere». Dette gjør at den ikke samler seg så fint rundt plommen når den posjeres.  Løsningen er like enkel som geneial, syne sjeg. Ved å knekke eggene i en bolle og så helle dem opp i en finmasket sil, vil den løse hviten renne ut. Da står man igjen med den delen av hviten som fortsatt vil samle seg fint rundt plommen. Så skal eggene bare helles ut i en gryte med småkokende vann tilsatt litt salt og eddik. Det er ikke behov for å lage en malstrøm eller finne på andre krumspring. Dette blir bra hver gang. Hvor lenge eggene skal koke, er jo et spørsmål og smak og behag. Men jeg synes hele poenget med posjert egg er at plommen fortsatt er løs. Jeg koker store egg i knappe 4 minutter og da blir de helt supre. Er eggene mindre må koketiden kortes ned, kanskje tre minutter er nok.

 

Asparges med brunet smør og posjert egg

Asparges med brunet smør og posjert egg

Skriv ut
Antall personer: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredienser

  • 1 kg grønne asparges
  • 100 gr smør
  • 4 egg
  • salt til koking
  • 1 ss finhakket persille (valgfritt)
  • 2 ts hvitvinseddik
  • sitronsaft
  • flaksalt til servering

Fremgangsmåte

  • Begynn med å brune smøret. Smelt det i en liten gryte og la det småkoke til det slutter å bruse og bunnfallet har blitt brunt. Sett til side, men hold varmt.
  • Rens aspargesen og skjær av den nederste hvit-lilla delen av stilken.
  • Finhakk persillen.
  • Kok opp vann i en vid kjele og tilsett salt.
  • Kok opp vann i en gryte til og tilsett eddik og litt salt.
  • Knekk eggene i en bolle og hell dem over i en finmasket sil. La dem renne av i en kort stund (30 sek.)
  • Legg aspargesen i den vide kjelen og kok på middels varme i 4 minutter.
  • Hell eggene ett etter ett oppi gryten med salt og eddik. Pass på at de ikke setter seg fast i hverandre. Kok i knappe 4 minutter.
  • Ta eggene opp og legg dem over på et rent kjøkkenhåndkle eller papir for å renne av vannet.
  • Ta aspargesen opp og anrett på tallerkener. Hell over smøret og dryss over persillen. Legg ett egg på toppen og dryss litt flaksalt over til slutt.

Server straks og vel bekomme.

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2 kommentarer

Elisabeth Ragner 30. april 2018 - 23:25

Dette skal jeg prøve❣️Klem fra tante E

Reply
Cecilie 1. mai 2018 - 11:22

Så hyggelig 🙂 Det må du gjøre for dette er skikkelig godt.

Reply

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