Ingredients
- 1 cup unsweetened Greek yoghurt
- 1 small (or ½ medium sized) clove of garlic – crushed
- Salt and pepper – to taste
- 50gm butter
- 2 Tablespoons olive oil
- ½ teaspoon chilli flakes
- ½ teaspoon paprika
- 4 eggs (Anne Robertson free range eggs)
- 6 spears of thick asparagus (Palmerston Asparagus)
Tags
Egg
Vegetarian
Breakfast
Fried Asparagus with Garlic Yoghurt and Eggs
Method
- Place yoghurt in a glass or metal bowl over a saucepan of boiling water (do not allow the bowl to touch the water) and heat through
- Add the garlic and a hit of salt and pepper
- Once warmed, set aside
- Heat butter in a large fry pan and slice the asparagus lengthways
- Fry off the asparagus in the butter on a medium/high heat until the outsides char while retaining a bit of crunch
- This should only take 1-2 minutes each side
- Remove the asparagus from the pan leaving the butter and turn off the heat
- Add the olive oil to the pan along with the chilli flakes and paprika
- It will foam up a bit when you add it
- Allow to sit while you cook the eggs
- Bring a saucepan of water to a rolling simmer and add a dash of vinegar
- Once boiling crack the eggs into the water and cook to soft poach, about 2 minutes
- Serve the yoghurt on the bottom of the plate; place the asparagus on top, then the eggs and finally, dress with the chilli oil from the pan
- Enjoy!!
