JOURNAL

  • #THECATKITCHEN RECIPES: POACHED ASPARAGUS WITH SHAVED EGGS


    As I was writing this recipe on a hot afternoon, the spirited singing of cicadas distracted me. 

    There’s poetry in the cicada songs in the hot hours of summer days.
    The only noise pollution my ears give thanks to.
    I used to hear it every other afternoon when I was still residing in Portsdown.
    You can hear their powerful, almost relentless sound when you stand under the tree, and if you
    concentrate hard enough, you feel as though you are now standing alone in the middle of a
    massive forest, surrendering yourself to the universe.

    It’s July and pretty much without my consent, this year travelled halfway with accelerated speed.
    We are living into a future we can no longer control or predict. 
    Here, we no longer want to be the first. Here, we yearn to be the last, to do as little as we can. 
    We want to turn hectic days into restful ones where we watch the magnificent 
    sunset turn into night.

    GIVE THINGS TIME, WATCH THE WIND AND LISTEN TO YOURSELF. X


    POACHED ASPARAGUS WITH SHAVED EGGS

    Serves 4 as a side

    • 1 bunch organic asparagus, woody ends trimmed
    • 1 tsp sea salt
    • 1 tbs extra virgin olive oil
    • 1/2 tsp coconut sugar
    • 3 free range organic eggs
    • 2 tbs organic capers
    FOR THE DRESSING
    • 1 tbs brown rice vinegar
    • 1 tbs mustard
    • 2 tbs pure maple syrup
    • 3 tbs cold-pressed extra virgin olive oil
    METHOD
    1. Put the eggs in a saucepan, covered by cold water. Start with cold water and gently bringing the eggs to a boil for 12 to 15 minutes.
    2. Remove eggs, peel and grate them using a cheese grater.If you want it fine, use an onion grater.
    3. Add capers into grated eggs with a fork, mix well and season.
    4. Stir the vinegar, mustard, maple and olive oil into a glass bowl. Leave it in fridge to chill.
    5. Bring a large saucepan boil over medium-high heat, add salt and oil. 
    6. Add the asparagus and cook for 2-3 minutes or until bright green and tender crisp. 
    Add sugar before transferring out into a bowl of ice cold water for 5 mins.

    7. Remove, drain and arrange on serving plate.

    8. Garnish with grated eggs and pour dressing before serving.


    Recipe, Food Styling and Photography by Bella Koh @catslavery

  • ← Next Post Previous Post →
  • Comments on this post (1 comment)

    • Simran says...

      “Technical difficulties”? Or was it the work of an elite team of raw-prosciutto haktcivists!They must have been so offended that you cooked the prosciutto, that they took matters into their hands, hacked your blog and deleted the post!I want to be wrong, Chef John….I really do…

      On April 02, 2015

  • Leave a comment