Alentejo asparagus bread mash

Alentejo asparagus bread mash. Raw asparagus, Raw egg yolk, Raw garlic.

Mercado Alentejano

15 + 20 min · 4

Ingredients

• 250 g Raw asparagus
• 68 g Raw egg yolk
• 8 g Raw garlic
• 40 g Olive oil
• 0.4 g Ground black pepper
• 300 g Water
• 2 g Table salt
• 300 g Portuguese rustic wheat bread

Preparation

1. Trim and cut the asparagus. Simmer in the listed water for 5 minutes. Reserve asparagus and all the cooking water; pour the hot water over crumbled bread and leave for 5 minutes.
2. Soften chopped garlic in olive oil for 1 minute. Add asparagus and soaked bread; stir until cohesive. Reduce the heat and mix in yolks, salt and pepper.
3. Cook while stirring until the yolks are fully cooked and the mixture pulls away from the pan. Shape into a roll and brown both sides, about 8–10 minutes in total.