Crispy Asparagus on Beetroot Puree with Poached Egg

Name: Crispy Asparagus on Beetroot Puree with Poached Egg
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Asparagus (to be cleaned) 1.1 lbs; Extra virgin olive oil to taste; Fine salt to taste; Precooked beets 2 ½ cups; Greek yogurt 1.7 cups; Lemon juice to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Eggs 4; White wine vinegar 4 tsp; Parmigiano Reggiano PDO cheese 1.5 oz; Chives to taste; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 25 min
Serving: 4
Cost: Low

Listen to the recipe

Prefer to listen to an audio summary? We use an advanced AI-generated voice to make our content accessible to everyone.

PRESENTATION

Recipe by
Diletta Secco

Crispy Asparagus on Beet Puree with Poached Egg layers grilled asparagus over a three-tint beet-and-yogurt sauce, finished with a poached egg and shaved Parmigiano. Diletta Secco put the dish together for the vodcast Il piatto bilanciato alongside nutritionist Federica Federici, whose approach centers on balanced eating rather than restriction.

Grilling keeps the asparagus genuinely snappy, and presenting the beet-and-yogurt sauce in three color gradations makes the plate look considered without adding real work. The poached egg and Parmigiano flakes bring enough protein that the dish stands on its own as a spring lunch — colorful, light, and filling — and the asparagus contribute natural draining properties that fit the wellness frame the recipe was built around.

INGREDIENTS

For the asparagus: Asparagus 1.1 lbs (500 g) - (to be cleaned); Extra virgin olive oil to taste; Fine salt to taste

For the sauces: Precooked beets 2 ½ cups (440 g); Greek yogurt 1.7 cups (400 g); Lemon juice to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For the eggs: Eggs 4; White wine vinegar 4 tsp (20 g)

For serving: Parmigiano Reggiano PDO cheese 1.5 oz (40 g); Chives to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Crispy Asparagus on Beetroot Puree with Poached Egg

To prepare the crispy asparagus on beetroot purée with poached egg, start by cleaning the asparagus: remove the toughest part of the stem 1, then blanch them for 3 minutes 2 and transfer them to an ice bath to stop cooking and preserve the color 3.

Heat a griddle well and brush with a little oil, then lay the asparagus on it 4. Grill them for about 5–7 minutes, turning to cook all sides 5: they should be roasted on the outside but still firm inside. Season with salt and set aside 6.

While the asparagus cook, prepare the sauces: cut the beetroot into cubes and place them in a blender 7. Season with salt 8 and oil 9.

Blend 10 until you obtain a creamy consistency 11; if necessary add a little water. For a smoother, silkier purée you can pass it through a sieve. At this point transfer about 3/4 cup (about 7 oz) of beetroot purée to a bowl: season the remaining purée with oil 12, lemon juice and pepper.

To the 3/4 cup (about 7 oz) of beetroot purée add about 3.5 oz (around 1/3 cup) of Greek yogurt 13, just enough to obtain a pink color 14. Season this sauce with oil as well 15.

Adjust salt and pepper 16, then flavor with lemon juice 17. Finally, season the remaining Greek yogurt with lemon juice 18.

Add oil as well 19, plus salt and pepper 20. Mix to combine 21.

Finally, make the poached eggs: bring a small saucepan of water with vinegar to a boil 22. When the water boils, stir with a spoon to create a vortex 23, then gently slide an egg into the center 34.

Let the egg cook for about 3 minutes without touching it, then lift it out with a slotted spoon 25 and place it on a tray. Repeat with the other eggs 26. You are ready to plate: spread the 3 sauces across the base of a serving plate, alternating the colors 27.

You should form a sort of checkerboard 28. Arrange the asparagus on top 29 and garnish with chopped chives 30.

Finish with the poached egg 31 and shavings of Parmigiano Reggiano 32. Adjust seasoning with salt and pepper. Your crispy asparagus on beetroot purée with poached egg are ready to be served 33!

Storage

It is recommended to consume the crispy asparagus with beetroot purée and poached egg immediately. The asparagus can be kept in the refrigerator for one day.