Asparagus breakfast recipes — Svitlana Klymovska

Ingredients

• Wash the asparagus and break the basal parts.
• Wrap every stem in Pancetta.
• Put it on a baking tray lined with baking parchment.
• Sprinkle with olive oil and add some pepper.
• Bake 10-12 minutes at 170°C, but watch it closely.
• Add some lemon juice and zest.
• Toast some bread on a grill or on a dry frying pan.
• Mash the avocado, add salt and pepper to taste, sprinkle with lemon juice.
• Place avocado on toasts, then asparagus with pancetta.
• Add a poached egg on top, microgreens, seeds or nuts.
• Boil asparagus in salted water for 3 minutes, then put it right away in water with ice to stop the cooking process.
• Place it on a plate, sprinkle with lemon juice and olive oil.
• Put 2 poached eggs on top and season with sauce Hollandaise.
• Melt 150 gr of butter, set aside.
• Put two egg yolks and one tablespoon of lemon juice or wine vinegar in a heat-resistant bowl. Place the bowl over a pan of boiling water so that the bottom does not touch the water.
• Whip the egg yolks with lemon juice on a water bath, gradually pour in the melted butter and whip until the mass gets thick.
• Remove, rub through a sieve, add salt and pepper.
• Fry the asparagus on the grill.
• Place on a plate and drizzle with olive oil mixed with salt, garlic and Provencal herbs, and Parmesan.