Making A Floor In A John Boat

is springtime and like every year, the garden of Navarre puts on his best clothes for their delicious products and offer them all the stud may be the main protagonist. I encourage you with this rich dish not think I can leave anyone indifferent.

INGREDIENTS: (For two people)

• 1 bunch asparagus from Navarra

• 2 eggs • Olive
• A strips of chives for garnish

MODE DO:

first thing we do is peel the asparagus, removing the hard. We take the asparagus and bend from the base. Asparagus is broken by the smooth and will remain part of the base that is hard to discard. We subjected the asparagus on the side of the yolk and a vegetable peeling peeling it going up and down, without touching the pad. Wash with cold water. Place a wide bottom pan which caught lying asparagus and put 3 fingers of water. Add salt and half a teaspoon of sugar and when it starts to boil asparagus be introduced gradually so as not to break the boil. Let cook 15 to 20 minutes (depending on thickness). Par know if they are cooked, prick with a needle the more chubby. Once ready to drain. While preparing the eggs go poached. Take a bowl, moisten the inside and lined inside with paper towels clear:

With a basting brush, grease the paper and then crack an egg inside. Season: Take end of the paper and close it in a tiny kitchen with no air left inside otherwise float on cooking:

Put a pan of water on the fire and when it starts to boil, put on the water we have prepared the packet and let it cook for 4 minutes. The egg should be clear and squishy cooked yolk. Prepare a bowl with water and ice and passed the prescribed time, enter the bags in ice water to stop cooking and not continue to be made with the waste heat they have.

Place the bags in a bowl and scrape out the transparent paper with the help of a scissors:

Place warm asparagus on a plate, drizzle with olive oil and place on them poached egg whole without breaking, it will be the guest who so broken over the studs. Do not miss it because it is a delight.

Note: You can cook the asparagus bundles tied

in a tall narrow pot, introducing them with the tips up and up and no water reaches the top, but that they must hover a few inches. This will cook the stems and the tips are smooth and do not run the risk of deterioration or to be more tender than the writing of cooking.