Thursday, 26 June 2014
Recipe: Soft boiled egg asparagus and Parmesan
Super chef Alain Ducasse's new book Cooking for Kids offers a culinary explosion of tastes and textures for adventurous tots
Peel and wash the asparagus spears. Cut the tips to make spears 5-6cm long. Steam for 4 minutes.
Prepare a bowl of cold water and ice cubes. As soon as the asparagus tips are done, remove them
Put the egg in a bowl of hot tap water for about 5 minutes to bring it to room temperature, if cold out of the refrigerator. Transfer it to a steaming basket or a pot of boiling water and cook for three minutes.
Place the egg in an egg cup. Cut the top off and insert an asparagus tip.
Place the other asparagus tips on the plate.
When baby has finished the yolk and asparagus, scrape the egg white out and put it on the plate. Add the Parmesan so he can eat it all with a teaspoon.
|From age 2
3 asparagus spears
1 fresh egg
10g Parmesan cheese shavings
Instead of asparagus, you could also use small sticks of raw veg, such as carrots, celery and cucumber.