Steamed Asparagus with Salt-Cured Egg Yolks

Name: Steamed Asparagus with Salt-Cured Egg Yolks
Prep time: 15 min
Yield: 4 - 6 serving(s)
Ingredients: 1 c. granulated sugar; 1 c. kosher salt; 4 large egg yolks; Cooking spray; 1 lb. fresh asparagus, steamed; 2 tbsp. unsalted butter, melted; Freshly ground black pepper

Give your spring greens a truly striking topping!

By Christopher MichelPublished: Mar 3, 2022

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salt cured egg yolks over steamed asparagus

Becky Luigart-Stayner

Yields:

4 - 6 serving(s)

Prep Time:

15 mins

Total Time:

6 days 45 mins

Curing is a great way to save extra yolks for later, as they'll last for 3-4 weeks in the fridge. These are delicious wherever you might use Parmesan cheese. Try them grated or sliced on top of pasta. Grate a pile over some crusty toast. Or give a light soup some body.

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Ingredients

1 cup granulated sugar
1 cup kosher salt
4 large egg yolks
Cooking spray
1 lb. fresh asparagus, steamed
2 Tbsp. unsalted butter, melted
Freshly ground black pepper

Directions

1. Step 1Whisk together sugar and salt in a bowl. Spread 3/4 of sugar mixture in the bottom of an 8- by 8-inch baking dish. Make four divots in sugar mixture, and carefully place 1 egg yolk in each divot. Cover with remaining sugar mixture. Wrap dish in plastic wrap and refrigerate 5 to 6 days.
2. Step 2Preheat oven to 170°F. Fit a wire rack in a rimmed baking sheet; lightly grease rack. Gently remove yolks from sugar mixture. Brush off granules with a pastry brush and carefully rinse under water; place on prepared baking sheet. Bake until yolks are dry to the touch and firm, 35 to 40 minutes.
3. Step 3Place asparagus on a platter, drizzle with butter, and finely grate a cured egg yolk over top. Season with pepper. Remaining yolks will keep up to 4 weeks in the fridge.