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 omelet. “We are going to nail it,” the Basque chef anticipated.
For the soup, the first thing is to chop the vegetables: onion, zucchini, celery, half a green pepper and carrot. He also adds a little grated tomato. On the fire, until everything is poached well. Arguiñano also adds a slice of smoked bacon, also chopped: “That is what will give it the spark, although it is not essential.”
“There is no more mystery for the soup. Boil all the vegetables for ten minutes and then add the pasta, which we will have for 6 more minutes,” explains Arguiñano. The touch is given by two egg yolks and grated cheese on top.
For the asparagus and shrimp omelette, you must 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.
In parallel, beat the eggs and sauté the asparagus and shrimp in a pan. Mix everything, letting it set well. “If you want it juicier or drier, that’s up to your taste,” says Arguiñano.
