The combination of green asparagus, truffle and egg is a winner because of the herbal aroma (reminding of cooked potato) that the green asparagus shares with the egg. Moreover, truffle holds some onion-like aromas that can be found in onion (this is no surprise since Asparagus is in the same family as onions, leeks and garlic!) and, to some lower extent, in egg as well.
Ingredients and preparations (serves 2)
- 20 g Butter
- 30 g Onion , chopped
- 20 g Celery , chopped
- 30 g Leek , chopped
- Bay leaf
- 1 sprig Thyme
- 200 g Vegetable broth
- 125 g Green Asparagus , Les vergers Boiron
Sauté the onion, celery and leeks with bay leaf and thyme in the butter. Moisten with the vegetable stock. Cook until tender. Add asparagus puree. Let boil. Blend fine. Season with salt and pepper.
- 40 g Truffle juice
- 10 g Vegetable broth
- 2,5 g Olive oil
Mix all ingredients. Blend until smooth. Season to taste with salt and pepper. Rub out thinly in the desired shape on a Silpat®. Bake until golden brown at 200 ° C.
- 2 Eggs
Fill a high pot for 3/4 with water and bring to a boil. Add a generous splash of vinegar until you taste the acid in the water. Break each egg into a separate coffee cup. Lower the heat and keep the water just below the boiling point. Stir with a spoon or whisk in the water until a vortex is created. Pour the (first) egg in the center of the pot gently swirling water. After 2 to 3 minutes it is sufficiently cooked. Optionally, raise the temperature of the fire a little. Take out the poached egg gently with a slotted spoon, so that the water leaks out. Cut away any loose flaps of egg white. Repeat this process for the second egg.
- Black truffle , diced
- Truffle oil
- Green Asparagus , cooked
Pour some soup in a soup plate. Put the poached egg in. Garnish with truffle, a truffle tuile and some cooked asparagus. Finish with some truffle oil.