Gavà asparagus with ecological eggs and arbequina olive oil

Ingredients:

16 Gavà asparagus
5 cl virgin olive oil
5 g salt
20 g of sugar
1 spring onion
20 cl vegetable stock
5 cl white wine vinegar
1 Monalisa potato.

Method:

1

Peel the asparagus, pulling the skin from the tip to the base of the stem. Cut them and leave around 15-20 cm of asparagus, starting at the tip. Keep the base of the stem.

2

Boil the asparagus with salt and sugar, for 5 to 10 minutes, until tender, but not too much. Remove from the water and cool with ice water.

3

In another saucepan, brown the chopped spring onion with a little oil, add the asparagus stalks and the peeled potato, cut into small cubes. Sauté and then cover with vegetable broth. When everything is cooked, season with salt and blend until you have a fine cream. Strain it and set aside.

4

Put 1 litre of water, salt and 5 centilitres of vinegar in a small pot and, when it starts to boil, add the eggs one by one and cook for 4-5 minutes on a low heat. Remove and drain on paper towels.