Pasta nest kataifi with soft-boiled egg, cream of asparagus

Instructions

• Wash asparagus, remove the end of the stem (the hardest, with a color tending to white) and boil them in water. For even cooking, related the asparagus with a wire, alternating their arrangement one tipped up and one down.
• Meanwhile Peel the potatoes, cut them into cubes and boil in water. If you want to give a little more flavor, cover with vegetable stock. The potatoes will go until you break when insert the fork.
• Drain the asparagus (saving some cooking water) and cut them into small pieces, leaving aside the spikes (the use as decoration).
• Pour the asparagus (except toes) in a bowl, add a little cooking water and blend it all with the Blender up to gained a homogeneous mixture without lumps.
• Drain the potatoes, add the asparagus a little at a time and mix.
• Season with salt and pepper and stir in the cream and continue to blend. When the mixture is homogeneous, continue to whisk for a couple of minutes with the Blender more surface. In this way the cream you monteà a bit more fluffy and light making it, thus creating the same effect of a cream made with a siphon.
• At this point take the kataifi dough, sfilacciatela and let them do a lap around the hand, to give a shape similar to a nest.
• Bake at 190° for 9 minutes.
• Boil the water with half a cup of white vinegar.
• When it boils, put the eggs. Must remain for 4 minutes to cook soft-boiled, 6 If you prefer hard.
• Take out the eggs and let them cool under cold water, then peel them (be careful not to break them. If you see that white does not, put them back again on the heat for another minute).
• Now all that remains is to serve, so pour a ladleful of creamed asparagus, lay at the heart the nest of pasta and finally put in the hole that you left in the nest egg.
• Salted egg, put a pinch of paprika and slowly pour in a little oil on the cream.