White Asparagus, Sunflower Seed & Egg Yolk Recipe
Make White Asparagus, Sunflower Seed & Egg Yolk Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Asparagus
Start by trimming the ends of the white asparagus to remove any tough or woody parts. Rinse the asparagus under cold water to clean them thoroughly.
- 2
Cook the Asparagus
Place a pot of salted water on the stove and bring it to a boil. Once boiling, add the white asparagus and cook for about 8-10 minutes or until tender but still slightly crisp. Drain and set aside.
- 3
Toast the Sunflower Seeds
In a dry skillet over medium heat, add the sunflower seeds. Toast them for about 3-5 minutes, stirring frequently until they are golden brown and fragrant. Be careful not to burn them.
- 4
Prepare the Egg Yolks
In a small bowl, whisk together the egg yolks, olive oil, lemon juice, salt, and black pepper until smooth and well combined.
- 5
Combine the Ingredients
In a large serving bowl, gently combine the cooked asparagus, toasted sunflower seeds, and the egg yolk mixture. Toss gently to coat the asparagus evenly.
- 6
Garnish and Serve
Chop the fresh parsley and sprinkle it over the dish for garnish. Serve immediately while the asparagus is still warm.