Baked Asparagus with Salted Egg Yolk

Baked Asparagus with Salted Egg Yolk

1. Four salted egg yolks (only two are actually used), add 1 teaspoon of high white wine, let the egg yolks roll in the white wine, cover with plastic wrap and let stand for 10 minutes.

2. Put the egg yolk cover in plastic wrap on medium-high heat in the microwave for one minute, or bake it in the oven for a few minutes or steam it.

3. Take out two egg yolks and mash them. If the egg yolk tastes weak, add some salt.

4. Add a few drops of oil to the boiling water, add an appropriate amount of asparagus and blanch for 1 minute, then remove the water.

5. Add a tablespoon of olive oil to the wok and quickly pour the mashed egg yolks.

6. Pour the asparagus immediately.

7. Quickly shake the wok while pushing the asparagus, so that the egg yolks are evenly wrapped, and the heat is turned off. The soluble state of egg yolk soup is the best.

8. It's a bit too late when it comes out of the pan, and the egg yolk is a little caked.