Asparagus are one my favorite vegetables, these nutrient-packed greens not only add flavor but also provide essential nutrients for a heathier lifestyle! They can be easily added to our diet since they can be cooked in many different simple ways, such as boiling, grilling, steaming and sauté, while they are an ideal accompaniment to meat, fish, eggs and can be combined in salads, omelettes and more.
Asparagus has many nutrients, such as essential vitamins A, C & K1, minerals and folic acid, but at the same time it is a low-calorie vegetable. Furthermore, the fibre they contain contributes to digestive health. Asparagus contains as well as potassium, a mineral that acts as an electrolyte in the body.
The Asparagus season is my favorite, I’m so excited to start planning my recipe list with fresh asparagus every year and so I can taste them in all their unique versions!
Personally I pick my asparagus from Europe! European asparagus is currently grown under conditions of sustainable agricultural development and production, packaging and marketing conditions that aim to save available resources, protect the environment and ensure the continuity of the ecosystem. European farmers also adhere to strict quality standards and ensure that their products meet the highest standards of taste, freshness and safety!
Go Greener, Feel Better” European Fruits & Vegetables Enjoy is from Europe!
Campaign is an initiative under the EU project “EU F&V Consumption” (EU Fruit & Vegetable Consumption), in which fresh agricultural products from the European Union are being promoted—with a special focus on Greek asparagus and kiwis. The aim of this initiative is to increase the awareness and consumption of fruits and vegetables within the EU internal market, stimulate consumers’ senses and inform them about balanced and colourful nutritional practices.
As a proud Greek Chef and Culinary Content Creator, I do my best to use more ingredients from Greece and support the local small bussiness and farmers. The European asparagus in Greece, are cultivated in areas of high ecological value and exceptional beauty that have a favourable climate and soil fertility. The unique combination of soil and climatic characteristics works in tandem with the genetic characteristics of the plant and the result is the production of an agricultural product of delicious taste and nutritional value.
In the region of Aitoloakarnania, in Agrinio, crossed by the water-rich Acheloos river, mind winters favour the cultivation of a delicious asparagus, which is successfully exported to international markets. Also in the plain of Nestos and in the natural environment of the village of Agiasma, asparagus is cultivated in the region of Kavala, while further east, where the unique European ecosystems of the Evros Delta and the forest of Dadia and the village of Tychero are located, the asparagus crops of the region of Evros are cultivated.
Influenced by european asparagus and its rich flavor, I would like to create a nutrient-rich and easy-to-follow recipe: toast with green asparagus and poached egg! It’s the yummiest meal for breakfast, snack at work or even a weekend comfort meal, brunch a home! Let’s make it!
Toast with Asparagus and Poached Eggs
Description
The yummiest open-faced toast with tomato-feta spread, green asparagus and poached eggs.
Ingredients:
Instructions:
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For the tomato-feta spread:
in a pot of boiling water, dip the tomatoes for a few seconds and immediately plunge them into very cold water. This will immediately remove the skin. Put them in a blender with all the other ingredients for the spread and blend until it becomes a smooth cream.
You can keep this spread in your fridge for up to 1 week and enjoy it for other morning meals.
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For the asparagus:
Then, in a small saucepan with boiling water, boil the asparagus for 2 minutes and add to ice bath to cool it down. Then, in a small pan with 1 tablespoon of olive oil, sauté the asparagus after cutting them into smaller pieces. Season with salt and pepper and set aside.
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For the poached eggs:
Furthermore, in a small saucepan, boil water with a little vinegar (the liquid should be 5-6 cm deep in the saucepan). Once the water and vinegar have boiled (max. 85 degrees), place the eggs in one by one for about 2.5 minutes. Help the egg to roll up (making a water swirl) with a slotted spoon and once the boiling time is over, carefully remove with the spoon and place the eggs on a paper towel. Ready to enjoy your breakfast.
The optimal temperature for poaching eggs is a low simmer, ideally between 82-85 Celsius degrees.
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Build your toast:
Spread the slices of bread with the tomato-feta spread. Place the bread on a plate, top each slice with a poached egg, scatter the asparagus on the plate, season the eggs with salt and pepper and enrich the flavour with a few fresh coriander leaves.
