Crema de Espárragos Verdes con Huevo Poché 🥚🌿

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based option.

garlic

🥗Healthier: shallots

💰Cheaper: onion

Shallots offer a milder flavor, while onion is more economical.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro adds freshness, while green onions are cost-effective.

Prepare the asparagus and leeks by cleaning and chopping them as needed.

In a pot, heat the olive oil and butter, then add the leeks and cook until soft.

Add the asparagus and vegetable broth to the pot, bringing it to a simmer until the asparagus is tender.

Blend the mixture until smooth to create the cream.

Season with salt and black pepper to taste.

Poach the eggs in simmering water until the whites are set but the yolks remain runny.

Serve the cream in bowls, topped with a poached egg and garnished with asparagus tips and croutons.

Cooking Techniques

Spice Level:

Dietary

Allergens