Egg ribbon primavera noodles
The spring ‘primavera’ dish is made with a thin omelette made from Freshlay Farms Golden Yolker® eggs. The omelette is sliced into ribbons like pappardelle, then tossed with a creamy sauce and fresh spring vegetables.
Ingredients
Metric
Imperial
- 1 bunch of asparagus, cut into 1 inch lengths
- iced water
- 4 Freshlay Farms Golden Yolker® eggs
- butter, for cooking
- olive oil, for cooking
- 2 garlic cloves, crushed
- 100g of peas
- 4 tbsp of crème fraîche, heaped
- salt and pepper to taste
- 1 small bunch of mint , finely chopped
- 1 small bunch of flat leaf parsley, finely chopped
- 1 small bunch of basil, finely chopped
- 1 lemon, zested and juiced
- Parmesan, to serve
Method
Bring a pan of salted water to a boil and blanch the asparagus for 2 minutes, then drain and plunge into very cold or iced water
- 1 bunch of asparagus, cut into 1 inch lengths
- iced water
Whisk the eggs with some salt and pepper
Heat a non-stick frying pan over medium heat and add a knob of butter
- butter, for cooking
Add enough egg to just cover the surface of the pan, then swirl it around to get even coverage. Cook until just set so you have a thin omelette, then slide it out onto a plate and repeat with the remaining mixture
Allow to cool, then roll the omelettes and slice into ribbons
In a frying pan, add a dash of olive oil and, once hot, fry the garlic gently for a minute, taking care not to brown it
- olive oil, for cooking
- 2 garlic cloves, crushed
Add the peas and asparagus and cook until just warmed through, then remove from the heat
- 100g of peas
Stir in the the crème fraîche and season with salt and pepper
- 4 tbsp of crème fraîche, heaped
- salt and pepper to taste
Stir through the herbs and the omelette ribbons and plate, then top with lemon zest, juice and Parmesan
- 1 small bunch of mint , finely chopped
- 1 small bunch of flat leaf parsley, finely chopped
- 1 small bunch of basil, finely chopped
- 1 lemon, zested and juiced
- Parmesan, to serve
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