Sparga siitve

Name: Sparga siitve
Cuisine: Hungarian
Ingredients: 550 g asparagus; 270 ml natural yoghurt; 1 tsp plain flour; 1 large free-range egg yolk; 1 tsp salt; 1 tsp sugar; 2 tsp paprika; 50 g fresh breadcrumbs (ideally from day-old bread); 50 g fresh breadcrumbs (ideally from day-old bread); 30 g butter, cut into cubes; A little olive oil; Freshly ground black pepper

Preparation info

Serves
4
as a lunch or starter

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

A delicious and simple, traditional Hungarian asparagus recipe that is especially good for lunch on a chilly spring day. I’d not tried paprika with asparagus before I made this and it works really well - try a light dusting on a poached or boiled egg before dipping asparagus into it for breakfast.

Ingredients

550 g asparagus
270 ml natural yoghurt
1 tsp

Europe
Hungary
Starter
Lunch
Breakfast
Vegetarian
May
June
Spring
April
Eastern Europe

Method

Preheat the oven to 200°C/Gas 6.

Steam the asparagus until only just tender, 3-5 minutes depending on the thickness of the spears. Arrange the spears evenly in an ovenproof dish in which they fit quite snugly.

Stir the yoghurt, flour, egg yolk, salt, sugar and paprika t