Espárragos frescos de Navarra con huevo escalfado

Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Espárragos frescos de Navarra con huevo escalfado. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Espárragos frescos de Navarra con huevo escalfado is one of the most favored of recent trending meals in the world. It's simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Espárragos frescos de Navarra con huevo escalfado is something which I have loved my whole life. They're nice and they look fantastic.

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As for the number of servings that can be served to make Espárragos frescos de Navarra con huevo escalfado is 14 comensales. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Espárragos frescos de Navarra con huevo escalfado estimated approx 1 hora y media.

To get started with this recipe, we must first prepare a few components. You can have Espárragos frescos de Navarra con huevo escalfado using 6 ingredients and 6 steps. Here is how you cook it.

Ayer preparé este rico plato para 14 personas en la SG la cabra y se chuparon los dedos los variopintos.

Ingredients and spices that need to be Get to make Espárragos frescos de Navarra con huevo escalfado:

1. 8 kg espárragos
2. Sal
3. 1 cucharada azúcar
4. Agua
5. 14 huevos
6. Vinagre

Instructions to make to make Espárragos frescos de Navarra con huevo escalfado

1. Hacer los espárragos 12 minutos, pelarlos
   Lo primero, pelé muy bien los espárragos y los lavé
2. Puse abundante agua con sal y azúcar y esperé a que hirviese
3. Cuando el agua estaba bien en ebullición, fue metiendo los espárragos poco a poco procurando no perder hervor
4. Los cocí 12 minutos y los deje en el agua 5 minutos más y listos para emplatar.
5. A continuación, escalfe 14 huevos en agua bien caliente con un poco de vinagre echándolos con suavidad y manteniéndolos de 2 a tres minutos
6. Los fui sacando con cuidado y colocándolos un huevo en cada plato de espárragos para que cada comensal, pinchara la yema y se los comiese con un poco de aceite sobre los espárragos

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