Asparagus Tiborna with Red Sauce and Poached Egg

Introduction

This vegetarian dish works beautifully as a starter, bruschetta-style, or, even better, as the centrepiece of a brunch for family and friends. My version of the red sauce is simply wonderful and I recommend preparing it the day before, keeping it in the fridge. The next day, it will be even more flavourful — just warm it slightly before serving.

Instructions

Red sauce

1. Blanch the tomatoes. Score an X on the base of the tomatoes and drop them into boiling water for 20 minutes. Remove immediately into a bowl of iced water.

2. Prepare the tomatoes. Peel the tomatoes, cut them into quarters and remove the seeds. Cut them into brunoise.

3. Char the pepper. Burn the skin of the pepper over the stove flame, on all sides, until charred. Place the pepper in a container and cover it for 10 minutes.

4. Prepare the pepper. Using a knife, remove the charred skin from the pepper. Cut it in half and remove the seeds and white veins. Cut it into brunoise.

5. Sauté. Chop the onion and garlic. Pour olive oil into a hot frying pan and add the onion with a few pinches of salt. Let it become translucent. Add the garlic to the pan and sauté briefly.

6. Reduce the sauce. Add the tomato and pepper and let everything cook down. Pour in the red wine over high heat and let the alcohol evaporate. Add the thyme sprigs and season with pepper and salt. Build more complexity of flavour with the soy sauce, Worcestershire sauce, balsamic vinegar and honey. Cover, leaving a small opening, and let everything develop flavour for a few minutes.

7. Blend. Adjust the seasoning and add a few drops of lemon juice to balance the acidity. Turn off the heat and pour the mixture into a tall jug. Blend well with a stick blender. Set aside.

Poached egg

1. Poach the eggs. Fill a saucepan with water and bring to the boil. Crack the egg into a fine sieve and let it drain for 5 seconds. Tip it into a small cup. Add a generous splash of vinegar to the water as it begins to boil and create a whirlpool with a spoon. Carefully lower the egg into the centre of the whirlpool. Wait 2–3 minutes, reducing the heat. Set aside.

Tiborna

1. Prepare the asparagus. Bring a saucepan of water to the boil. Snap the asparagus, discarding the tough base of the stem. The asparagus breaks naturally when you press the stalk with your fingers. Trim the pointed leaves along the tender stem with a small knife. Plunge the asparagus into the water and wait 2–3 minutes. Remove immediately into a bowl of iced water to stop the cooking. Place the asparagus in a bowl and season with fleur de sel, pepper, olive oil and lemon juice. Toss and set aside.

2. Toast the cornbread and almonds. Heat a griddle pan. Place the slices of cornbread on it and toast for 1 minute on each side, or until they take on colour. In a frying pan, lightly toast the flaked almonds until they release their fragrance.

Serve

1. Serve. Place a slice of cornbread on a flat plate. Spoon the red sauce onto the slice, then arrange a few asparagus spears on top. Rest the poached egg on the asparagus. Scatter with the flaked almonds and finish with a drizzle of olive oil, fleur de sel and pepper.