Poached egg with asparagus croquettes

Poached egg with asparagus croquettes
Poached egg with asparagus croquettes 5 1 Stefano Moraschini


Boil the asparagus tips for about 10 minutes in salted water, then pass through a knitting mill.

With the butter, flour and milk prepared a very dense béchamel, add grated cheese and asparagus tips, cool and cream.

one egg yolk.

Let stand the bechamel in a cool place for about an hour, then cut into four croquettes sunken in the Middle enough.

Lightly flour them, put them in a beaten egg and then in bread crumbs.

Let them Brown in a pan with a knob of butter.

Meanwhile shelled the four eggs in salt water and vinegar to slight boil and after 3-4 minutes retire with perforated scoop.

At the center of each croquette laid an egg poached and put a butter cool.

Place the croquettes in hot serving dish and serve.

Poached egg with asparagus croquettes

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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