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First, peel, then cube celery root. Put in lightly acidulated water. Let’s say a cup of water and 1 Tbsp lemon juice, preferably fresh. Use vinegar if you don’t have lemons. You can either steam the cubes in the acidulated liquid in an instant pot, gently simmer, covered in a saucepan, or steam them in a bamboo steamer until tender. Strain when tender, reserving the liquid and put cubes in a blender. If using a saucepan, fill the same saucepan ¾ with water and add enough salt so the water tastes salty-too salty to be pleasant, oceany. Bring to a boil. While water is heating, prepare an ice bath for the asparagus. Salt this water a little too. Trim the asparagus. You can snap them all by hand or snap one and use it as a guide to cut the rest. Drop the asparagus into rapidly boiling water. The cooking time will depend on the thickness of the asparagus. After a minute or so, using tongs, pull out the smallest one and try it. If it still tastes raw, boil a little longer. Then put in the ice bath to shock the asparagus. This brightens the color and stops the cooking. When cool, drain on a towel.
Once the asparagus is in the ice bath, using a slotted spoon, lower cold eggs straight from the fridge into the same boiling water. Set timer for 6 and a half minutes. Now, go over to blender, add ½ tsp of salt, and 2 Tbsp butter or coconut oil. Blend. If needed, add a little reserved cooking water. Taste it. Add more fat or salt or lemon until it’s delicious. You can also throw in a Tbsp of nutritional yeast if you have it. Highly recommended if you are using coconut oil.
Put the eggs in the ice bath when the timer goes off. Briefly dunk the asparagus back in the boiling water just to warm them up. Then drain them again. Spoon the celery root puree on a plate, arrange asparagus on top. Peel egg, place next to asparagus, crack egg open, sprinkle salt and pepper, and a little olive oil. You can also grate some parmesan on top.
Bon Mange, y’all