This dish is serve with the bright flavors of basil-gremolata vinaigrette that blends beautifully to the richness of the e...
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Gremolata is a chopped herb condiment made of parsley, garlic and lemon zest, which is traditionally served as an important finish to Osso Buco, an Italian dish of Braised Veal Shank.
In this recipe, I added oil and some lemon juice to make a dressing/vinaigrette. And since I don't have parsley, I used basil instead.
Most cooks alter the ingredients of gremolata. They replace parsley with mint or rosemary and lemon with orange depending on the flavor profile of the whole dish. Whoever invented gremolata is a genius. This sprightly mixture adds liveliness to a simple grilled steak, chicken, fish, and prawns or toss with potatoes and vegetables or sprinkle over soups, even with pasta and many others.
The ratio may be used in roughly equal parts, according to the dish or to your own taste.
I hope this helps.
Hi! I prepared this recipe and am quite happy with the results. However, it seems that I let the eggs stay in the ice bath too long, as by the time I plated the dish, they came out cold. Is there an estimated time the eggs should remain in the ice bath that will stop the cooking without making the eggs cold? Or, are they supposed to be served cold?
I looked at the video on ice baths, but there is no reference to timing...
This is not a Rouxbe recipe, so I cannot say whether or not the eggs were intended to be served cold, hot or even warm. With that said, I do see that Divina has said to leave the eggs in the ice bath for 5 minutes, which makes me think her intention is for them to served cold.
If however, you prefer the eggs to be warm are hot, simply prepare all of your mise en place ahead (the vinaigrette etc.) and then simply poach the eggs and serve them hot over the asparagus. Cheers!