Poached egg with asparagus croquettes
Instructions
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.
Ingredients and dosing for 4 persons
- 6 eggs
- 300 g of asparagus tips
- For the bechamel:
- 50 g of flour
- 50 g of butter
- 20 cl of milk
- 20 g of grated breadcrumbs
- Butter
- Wine vinegar
- Salt