A clean, protein-rich dish that combines crisp asparagus, a 6-minute egg with a soft yolk, and creamy yogurt flavored with Fucus vesiculosus. A sprinkle of Spicy Wave adds heat and crunch.
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Trim off the woody ends of the asparagus and blanch them in boiling salted water for 3–4 minutes, until they are bright green and tender but still crisp. Immediately transfer them to cold water to stop the cooking.
In a small bowl, combine the Greek yogurt with the Fucus flakes, a squeeze of lemon juice, a little zest if desired, and 1 teaspoon of olive oil. Lightly season with salt and mix until smooth and well combined.
Bring a pot of water to a gentle boil and carefully lower in the eggs. Cook for 6 minutes for a soft, runny center. Cool under cold water for 30 seconds, peel carefully, and lightly score the top so the yolk opens.
Spread a spoonful of Fucus yogurt on each plate. Arrange 3 asparagus spears per serving, place the soft egg on top, and finish with a generous sprinkle of crushed Spicy Wave to add heat and crunch. Drizzle with the remaining olive oil if desired.
Pot for boiling
Small bowl
Strainer or tongs to transfer the asparagus
Bowl of cold water (ice bath)
Stati Uniti d'America
