Karlos Arguiñano has prepared a simple but original menu for this Tuesday: vegetable soup with a little bacon and cheese and green asparagus and shrimp omelette. “We’ll make it,” predicted the Basque chef.
For the soup, the first thing is to chop the vegetables: onion, zucchini, celery, half a green pepper and carrot. He also adds some grated tomato. On the fire until everything is poached well. Arguiñano also adds a slice of smoked bacon, also chopped: “That’s what will give it that zing, even though it’s not necessary.”
For 4 people
1/2 green pepper, two carrots, 1 stalk celery, 2 plum tomatoes
100 grams of pasta
1 slice of bacon
2 egg yolks, salt and parsley
“There is no more mystery to the soup. Boil all the vegetables for ten minutes and then we add the pasta, which we have to cook for another 6 minutes,” explains Arguiñano. That touch is given by two egg yolks and grated cheese on top.
For the asparagus and prawn omelette, blanch the vegetables for a few minutes, which must first be cut into cubes. “We are going to accompany the dish with some cherry tomatoes, which will give it a very interesting contrast,” explains the Basque chef.
At the same time, beat the eggs and fry the asparagus and prawns in a pan. Mix everything, let it harden well. “If you want it juicier or drier, it’s up to your taste,” says Arguiñano.
For 4 people
Omelet with asparagus and prawns
20 green asparagus
20 cherry tomatoes
Olive oil, parsley and salt