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Maya Jah recipe - Asparagus & soft-boiled egg

By Maya Jah chef Mustapha El Hajraoui!

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Ingredients for 4 people

  • 16 White asparagus
  • 4 Eggs
  • 60g Capers with tail (can be replaced by other capers)
  • 5 sprigs of Parsley
  • 1 Lime
  • ½ Shallot
  • 10g Antique mustard
  • 60g Olive oil
  • 8 Cherry tomato
  • fine salt, pepper

Preparation

Peel the asparagus, cook them in salted boiling water for about 5 minutes, then cool them in iced water.

Cook the eggs for 6 minutes in boiling water, then cool them. Peel them gently.

Chop some of the capers, keep the rest for decoration.

Finely chop the parsley leaves, and the shallot.

Grate the zest of the lime and cut them into segments then small brunoise (tiny dice of roughly 3mm).

In a bowl, mix all the ingredients, add the mustard and oil, then season to your liking.   

 

Bon Appétit