Beet Cooked with Asparagus and Radishes
Peel the bottom third of the asparagus and halve the rods vertically. Sauté briefly in hot oil. Drizzle with lemon juice and deglaze with a little stock. Season with salt and cover for about 10 minutes until al dente. Rinse the radishes, trim and cut into thin slices. Add to the asparagus, season and let cool until lukewarm.
Heat the remaining vegetable broth with beet juice and vinegar below the boiling point. Crack the eggs in a cup and gently slide into the liquid to poach for about 4 minutes.
Drain and serve on the asparagus.