ASPARAGUS with PARSILLADE
A parsley must give taste, it must reveal the other ingredients but without “killing” them. Easy to make, it can be prepared with cooked or raw garlic with the advantage, if the garlic is cooked, of being less strong and soft. Parsley should always be salted and peppered and keeps well in butter or oil.
*Cissing is done with scissors which is much more practical unless the parsley is wet because it sticks to the scissors. It is therefore preferable, after having washed the parsley, to dry it with a “pilhou” (cloth translation) or absorbent paper.
**Do not discard the rest of the asparagus, it will make an excellent soup or puree or cut into small pieces then braised, an excellent garnish or pie.
Per person :
2 cloves of garlic, peeled
1 tbsp parsley, washed, stemmed and finely chopped*
24 asparagus (or+or -)
1 tbsp butter or oil or clarified butter
Salt and pepper
1 egg
The parsley. With the flat of a knife, crush the garlic then mince it finely then mince it again. Chop the parsley again. Place garlic and parsley in a glass and chop them together again. Season with salt and pepper, mix and set aside for at least 15 minutes.
Cut the base of the asparagus, peel them and keep only 8 to 10 cm**. Melt the butter in a frying pan then remove from the heat add the asparagus, salt and pepper then mix. Return to the heat and cook for 5 minutes, stirring often. Add half the parsley. To mix together. Break the egg into a cup. Spread the asparagus to make room for the egg in the center of the pan, then pour in the egg and cook over high heat. Spread the rest of the parsley and serve. Nice kitchen to all, Régine