INGREDIENTS (serves 2):

• 12 green aspargus
• 1/2 avocado
• A handful of spinach
• 2 fresh organic eggs
• Parmegiano
• Balsamico vinegar
• Extra virgin olive oil
• The juice of 1 lime
• Black pepper
• Sea salt
• GR'EAT Granola Provence

INSTRUCTIONS:

1. Cook the aspargus in a pot (without lid!) simmering water for 7 minutes. As a rule, all greens growing above the soil should be cooked without lid. This is to maintain there vivid colour. Once cooked, strain the water & plunge the aspargus in iced water to stop the cooking & preserve the colours.

2. In a powerful blender, mix half of an avocado + spinach + basil + black pepper + 1 tbs olive oil

3. Poach the eggs:

• FRESH EGGS. How fresher the egg, how more the egg white will stick to the yolk.
• VINEGAR Use 1 tbs of vinegar to help clustering.
• GENTLE SIMMER the water to avoid the egg to be torn apart.
• TOURBILLON. Whisk the water to create a tourbillon before adding the egg to avoid splitting.

4. Top with a dash of olive oil, a few dots of balsamico cream, black pepper, parmegiano & GR'EAT Granola Provence & borache flowers.

PS: you can easily find borache flowers plants & plant them at home. Pick fresh flowers just before serving.

PROVENCE - Mustard • Provence Herbs • Hazelnut

Price: 5.50 €

Discover the amazing savoury granola used in this recipe! Click below to get your own and enjoy this delicious treat.

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