Recipe for Bowl of shrimps, poached egg, asparagus and cocktail tomatoes

How to make Bowl of shrimps, poached egg, asparagus and cocktail tomatoes

1. 1. Prepare the marinade by mixing together the oil, seasoning and lemon juice.

2. 2. Wash, dry and dice the shrimps, gut them if necessary, then marinade in 1/3 of the mix.

3. 3. Wash the asparagus spears and cut off the hard ends (approx. 5cm). Cut the onion into 0.5cm feathers. Cut the tomatoes in half.

4. 4. Mix the vegetables (asparagus, onion, tomatoes and chickpeas) together with 1/3 of the marinade, then roast them along with the shrimps for 15-20 minutes at 180C. C.

5. 5. Mix the rocket in with the remaining marinade, then put it in a bowl.

6. 6. Prepare the poached egg. Crack the egg into a small bowl. Boil some water in a pan with some vinegar added, then lower the heat until the water is bubbling gently. Next, start stirring the water in the centre of the pan in one direction to form a vortex. Stirring continuously, pour the egg from the bowl into the centre of the vortex, then stop stirring. Boil the egg for 3 minutes, then remove with a spoon and drain on a paper towel.

7. 7. Place the vegetables and shrimps on the rocket, grouping them by type to create a colourful bowl. Place the poached egg in the centre and sprinkle the whole with freshly ground pepper.