4 servings | 30 minutes
Recipe by Laura Hanfgarn Poulsen / OddVeggies
This recipe offers you the chance to create a dish that’s both visually stunning and delicious. The soft, creamy eggs, infused with the color and flavor of beetroot juice, are paired with crisp, white asparagus and a fresh salad, delivering a light and elegant meal. The result feels like a touch of luxury—perfect for both everyday dining and special occasions.
Using simple ingredients that you likely already have in your kitchen, this dish impresses with its vibrant appearance and combination of flavors. The beetroot-marinated eggs provide a colorful twist, and the homemade mayonnaise adds a creamy depth far superior to anything store-bought. Whether you serve it as an appetizer or a light lunch, this recipe will offer you and your guests a fresh and delicate experience, perfectly balancing crispy, tangy, and creamy elements. Get ready to create a dish that delights both the eyes and the palate!
Ingredients
- 6 eggs
- 6 white asparagus
- Radicchio
- Beetroot sprouts
- Beetroot juice (I used a jar of pickled beets)
- Optional, red shiso
Mayonnaise
- 1 egg
- 1 tsp mustard
- 1 tsp lemon juice
- 1 tsp white wine vinegar
Salad
- Lettuce
- Olive oil
Also
- Salt
- Pepper
Procedure
Eggs
- Boil 5 of the eggs for 6 minutes. Cool them completely and peel them. Peeling can be tricky, so it's helpful to let the eggs sit in cold water until fully cooled—it makes peeling a bit easier.
- Place the eggs in the beetroot juice and let them marinate for about an hour.
Mayonnaise
- Separate the egg yolk from the white and place the yolk in a bowl. Add salt, white wine vinegar, and mustard. Whisk this together and then slowly add the oil in a thin stream until the mayonnaise thickens.
- Alternatively, you can use a hand blender by blending the whole egg with all the ingredients in a tall glass.
- Season to taste with salt, lemon, and mustard.
Salad
- Rinse all the salad ingredients and chop them into suitable pieces. Toss the salad with a little oil, salt, and some lemon juice.
Asparagus
- Peel the asparagus and trim the ends.
- In a sauté pan, add 2 cm of water, bring to a boil with a bit of butter and salt.
- Cook the asparagus for 4 minutes.
Final assembly
- Plate the dish by arranging 2 asparagus spears, a dollop of mayonnaise, a halved beetroot egg, and some salad on top.
About Laura and OddVeggies
Laura is part of OddVeggies, a collective of five creative participants from Danish MasterChef 2024 who share a passion for plant-based cooking. Together, they explore exciting and innovative ways to use vegetables, making them a fresh and inspiring force in the world of gastronomy. Follow their journey and culinary adventures on Instagram, where they inspire with flavorful recipes and creative ideas.
