If you are a TM6 owner, this recipe is a bit of a showcase of the egg boiling feature. Watch the video for how it came about. I love it because I get to keep my asparagus looking pristine and bright in all its lengthy glory. You can of course make this recipe the usual way, follow the method for Pesto Potato Salad and you are all but there.
The Cooked Aioli is also so delicious, you may end up using it as a dip with veggies. (Or Crackers...heaven knows we couldn't stop dipping things into it!)
Have fun kids...what else have you used this feature for? Come on, be honest!!)
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 700 Grams baby potatoes, halved
- 2 Bunches asparagus, trimmed
- 6 eggs
- 1/2 red onion thinly sliced
- 100 Grams pitted olives
- 1 Batch Cooked Aioli Recipe
- seasoning to taste
- fresh thyme leaves to garnish BUY
Do
- 1
This recipe makes use of the egg boiler function on the TM6.
- 2
Pour 1 litre of water in the Thermomix bowl. Add potatoes. Cook on "hard egg" setting. Repeat. Drain potatoes, but make sure they are cooked to your liking by piercing with a fork. They should be very tender with no resistance.
- 3
Pour 1 litre of water into the Thermomix bowl. Place asparagus, standing up in the bowl. Cook on "medium soft egg" setting.
- 4
Strain away the water and place asparagus in a bowl of ice water. Keep blade cover in.
- 5
Pour 1 litre of water into the Thermomix bowl. Add eggs. Cook on "hard egg" setting. Peel and halve eggs.
- 6
Assemble salad on a platter with potatoes, asparagus, eggs, onion, olives and dollops of aioli. Garnish with thyme leaves.
