INGREDIENTS
- White asparagus
- Cherry tomatoes
- Smoked salmon
- Burrata
- Parsley
- Eggs
- Calamansi vinegar
- Butter
- Salt and pepper
RECIPE
- Clean the asparagus and peel them. Blanch all of them in boiling salted water until tender. Let them dry on paper towels
- Bring another pot of water to a boil to cook the eggs. Cook them for about 9 min. Let them cool and mash them with a fork
- Melt some butter in a pan, remove from the heat and add finely chopped parsley and eggs. Stir and season with salt & pepper
- Put this mixture over the blanched asparagus and garnish with some smoked salmon
- Quickly cook the remaining white asparagus in a pan with olive oil until slighty browned. Season with salt & pepper and remove from the pan
- Add cherry tomatoes and burrata to these asparagus. Drizzle calamansi vinegar and olive oil on top and finish with some parsley