What you’ll Need….
2 hard boiled eggs
1 head of cauliflower
8-12 stalks of asparagus
1 cup coconut cream (optional)
1 tablespoon of butter (optional)
2 tablespoon of chopped parsley
Zest of one Lemon
Juice of 1 lemon
Here’s How to do It…
Get a pot of water to a rolling boil and season the water with about 2 tablespoons of salt. Have a bowl set aside with ice water, if you really can’t get ice then use the coldest water you have.
Get the cauliflower ready by cutting off the bottom and getting all the green leaves off. Now cut in a circle all around the bottom where the stems meet and the whole head should fall apart fairly easily.
The water should be boiling so put the cauliflower in first. For this dish we want a really nice smooth puree so cook the shit out of the cauliflower until it falls apart when you poke it with a fork. Fish the cauliflower out with a slotted spoon and put in a blender or food processor with half of the lemon zest.
Now put the asparagus in to the boiling water and cook until it turns bright green then immediately use tongs to fish them out and put them directly in to the ice water or “cold” water in the bowl.
Once the asparagus is cool enough to pick up with your hand then transfer them to some paper towels to dry off.
Now puree the cauliflower with the coconut cream if you wish until it is nice and smooth. Then add in the butter to give it that nice sheen like in the picture.
Now that the asparagus is dry you can either grill it of cook it on medium high heat in a pan. Grilling it will reduce the fat needed so it’s best but not essential.
Take the boiled eggs and mash them with the parsley and rest of the lemon zest with lemon juice.
If your puree isn’t hot anymore don’t fret, you can put it in a small saucepan and heat it up real quick. Spoon the puree on the plate, place the asparagus like in the picture and then spoon the mashed egg mixture on top!