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🍽️ Tender white asparagus with crispy chickpeas and poached egg

478 kcal · 30 min · 4 servings

Ingredients

• 1 kg white asparagus
• 10 g Butter
• 2 tsp Honey
• Salt
• 800 g Chickpeas (drained weight; can)
• 3 tbsp Olive oil
• 1 tsp Ras el-hanout (Arab spice mix)
• 0.5 tsp sweet paprika powder
• 1 bunch Radishes
• 4 sprigs Parsley
• 1 tsp medium-hot mustard
• 2 tbsp Orange juice
• 1 tbsp Apple cider vinegar
• 50 ml Vinegar
• 4 Eggs

Instructions

1. 1. Peel the asparagus thoroughly and rinse it under running water.
2. 2. Cut off the woody lower ends of the asparagus stalks.
3. 3. Place the asparagus together with the butter, one teaspoon of honey, and a pinch of salt into a pot.
4. 4. Cover the asparagus with water and bring the liquid to a boil.
5. 5. Cook the asparagus over low heat for about 15 minutes.
6. 6. Set aside about 50 milliliters of the cooking liquid.
7. 7. Rinse the chickpeas under cold water and let them drain well.
8. 8. Heat one tablespoon of oil in a pan over medium heat.
9. 9. Fry the chickpeas in the pan for 5 minutes.
10. 10. Season the chickpeas with ras el hanout, paprika powder, and salt.
11. 11. Clean the radishes and wash them thoroughly.
12. 12. Slice the radishes into very thin slices.
13. 13. Wash the parsley and shake it dry.
14. 14. Finely chop the parsley.
15. 15. Whisk the reserved cooking liquid with mustard, orange juice, and apple cider vinegar.
16. 16. Stir in the remaining honey and the remaining olive oil into the mixture.
17. 17. Finally season the dressing with salt.
18. 18. Bring about one liter of water with vinegar to a boil in a pot.
19. 19. Create a swirling motion in the water with a spoon.
20. 20. Crack the eggs one by one into a small ladle.
21. 21. Slide the eggs carefully from the ladle into the hot water.
22. 22. Poach the eggs over low heat for 4 to 5 minutes.
23. 23. Remove the poached eggs with a slotted spoon.
24. 24. Drain the eggs on kitchen paper to absorb excess liquid.
25. 25. Lift the cooked asparagus out of the cooking liquid and let it drain.
26. 26. Arrange the asparagus on the plates.
27. 27. Distribute the fried chickpeas and the radish slices over the asparagus.
28. 28. Place the poached eggs on top of the dish.
29. 29. Drizzle everything generously with the prepared dressing.
30. 30. Sprinkle the dish with the chopped parsley.

Nutrition per serving

• kcal: 478
• Protein: 27 g · Fett/Fat: 20 g · Carbs: 45 g