Breakfast & Brunchcountryliving5.0
Steamed Asparagus with Salt-Cured Egg Yolks
Curing is a great way to save extra yolks for later. These are delicious wherever you might use Parm: grated or sliced on top of pasta or toast or in a soup.
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Whisk together sugar and salt in a bowl. Spread 3/4 of sugar mixture in the bottom of an 8- by 8-inch baking dish. Make four divots in sugar mixture, and carefully place 1 egg yolk in each divot. Cover with remaining sugar mixture. Wrap dish in plastic wrap and refrigerate 5 to 6 days.
2
Preheat oven to 170°F. Fit a wire rack in a rimmed baking sheet; lightly grease rack. Gently remove yolks from sugar mixture. Brush off granules with a pastry brush and carefully rinse under water; place on prepared baking sheet. Bake until yolks are dry to the touch and firm, 35 to ⏱️ 40 minutes.
3
Place asparagus on a platter, drizzle with butter, and finely grate a cured egg yolk over top. Season with pepper. Remaining yolks will keep up to 4 weeks in the fridge.
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