Learn to make crispy asparagus on beetroot cream with poached egg, a perfect spring dish.

Crispy Asparagus on Beetroot Cream with Poached Egg

The key to healthy weight loss is balance, not miracle diets. Following the advice of nutritionist Federica Federici, Diletta Secco presents a delightful recipe on the vodcast episode ‘The Balanced Plate’: crispy asparagus on beetroot cream with poached egg.

This light and colorful vegetarian dish combines essential nutrients for a complete meal. Grilled asparagus, known for its draining properties, pairs perfectly with the freshness of beetroot and yogurt sauces, used here in three different shades. The poached egg and Parmesan shavings provide an excellent protein boost, making this dish tasty and satisfying.

Crispy asparagus on beetroot cream with poached egg is a delightful idea for a spring lunch: visually appealing and delicious, bringing wellness to the table with a gourmet touch!

Ingredients

• 12 asparagus spears
• 200g beetroot, cooked and pureed
• 100g Greek yogurt
• 4 eggs
• Parmesan shavings
• Olive oil
• Salt and pepper to taste

Instructions

1. Grill the asparagus spears in olive oil until crispy.
2. Blend the cooked beetroot with Greek yogurt, salt, and pepper to create a smooth cream.
3. Poach the eggs by simmering them in water until the whites are set but the yolks are runny.
4. Spread the beetroot cream on a plate, place the grilled asparagus on top, and add the poached egg.
5. Garnish with Parmesan shavings and serve immediately.

Enjoy your delicious and nutritious Italian recipe!

Explore more asparagus and egg recipes:

• Asparagus alla Milanese
• Cloud Eggs with Asparagus
• Eggs in Purgatory with Asparagus

Total Time: 30 min

Cuisine: Italian