Restaurants›Gusano’s Chicago Style Pizzeria›English-asparagus Recipe

English-asparagus Recipe

Inspired by Gusano’s Chicago Style Pizzeria
Time30m
Serves2

ASPARAGUS, HENS EGG, TOASTED SUNFLOWER SEEDS, SPENWOOD CHEESE

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Preparation Instructions

1

Prepare the Asparagus

Trim the woody ends of the asparagus and wash them thoroughly. In a pot of boiling salted water, blanch the asparagus for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.

2

Cook the Eggs

In a saucepan, bring water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a plate.

3

Toast the Sunflower Seeds

In a dry skillet over medium heat, toast the sunflower seeds for 3-5 minutes until golden brown, stirring frequently. Remove from heat and let cool.

4

Assemble the Dish

On a serving plate, arrange the blanched asparagus. Drizzle with olive oil and season with salt and black pepper. Place the poached eggs on top of the asparagus, followed by crumbled Spenwood cheese and toasted sunflower seeds.