Asparagus farinata with trout, poached egg and hollandaise
- Published: 29 Mar 23
- Updated: 18 Mar 24
Farinata – a thick, fluffy Italian pancake made with chickpea flour and flavoured with rosemary – is an incredible base for all sorts of toppings. This brunch-friendly dish combines trout with asparagus spears, runny poached eggs and hollandaise for a decadent update on eggs royale.
Surplus of spears? try our asparagus and spring onion tart next.
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Serves 4 -
Hands-on time 30 min, Oven time 14 min
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Recipe from April 2023 Issue
Nutrition
Nutrition: per serving
- Calories
- 638kcals
- Fat
- 47.2g (20.7g saturated)
- Protein
- 29.3g
- Carbohydrates
- 21.5g (1.9g sugars)
- Fibre
- 4.9g
- Salt
- 2.2g
delicious. tips
Don’t waste it: Keep those asparagus ends in the freezer for stock, or very finely slice and stir into the farinata batter before baking.
Easy swaps: Use shop-bought hollandaise for an easier brunch. If you can’t get trout, use salmon.
If you have the time, let the farinata batter rest for half an hour before cooking it – this allows the flour to fully hydrate and creates a fluffier texture.
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