Šparoge s jajima na buzaru (Asparagus with Eggs in Buzara Sauce)
70% autentično · Croatian
A creative twist incorporating the popular 'buzara' sauce, traditionally used for seafood, with asparagus and eggs for a flavorful, Mediterranean-inspired dish.
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Sastojci
- Fresh asparagus400g
- Eggs4 large
- Olive oil3 tablespoons
- Garlic2 cloves, minced
- White wine100ml
- Canned crushed tomatoes200g
- Fresh parsley2 tablespoons, chopped
- Saltto taste
- Black pepperto taste
Koraci
- 1
Wash the asparagus and snap off the woody ends. Blanch in salted boiling water for 2-3 minutes until tender-crisp. Drain and set aside.
- 2
In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- 3
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
- 4
Add the crushed tomatoes, salt, and pepper. Simmer the sauce for 5-7 minutes.
- 5
Gently add the blanched asparagus to the sauce and toss to coat. Cook for another 2 minutes.
- 6
Poach the eggs separately until whites are set and yolks are runny.
- 7
Serve the asparagus in buzara sauce in shallow bowls or plates, topped with the poached eggs. Garnish with fresh parsley.
