Asparagus with Truffled Poached Egg

Fri, 5 May 2017

Asparagus with Truffled Poached Egg

INGREDIENTS: (Serves 4)
16 Green Asparagus, peeled

12 White Asparagus, peeled

4 fresh Organic Eggs

30 gr. Truffle Paste

250 Ml clarified Butter

3 Egg yolks

Lemon Juice

40 gr. Hegarty cheddar Cheese

INSTRUCTIONS:
Start with the making of the Hollandaise sauce as it takes longer than rest.

Melt the butter over a gentle heath; in the meantime, crack the 3 egg yolks in a bowl ( if you have a metal mixing bowl would be great ), add a spoon of cold water.

Once the butter is melted, leave it on the gentle heath a further 5-8 minutes and you'll see that a white foam comes up at the top.

Using a spoon, remove all the white foam.

Turn off the heat and let it rest.

Bring a pot ( big enough that you can sit the mixing bowl with the egg yolks )of water to a gentle boil, and sit the bowl on the top; the bowl shall not touch the bowl!!

Using a whisk, beat the eggs until fluffy and pale yellow; it may take 4-5 minutes before they're ready.

As for making mayonnaise, add the melted butter into the bowl and keep whisking.

Once all the butter has been added, adjust with lemon juice and salt. Keep aside in a warm spot otherwise will split.

Using the same boiling water, add salt and put in the white asparagus first; it will take 4 minutes before they're cooked; remove from the water and cool them in ice water.

Do the same for the green asparagus.

Once all this is ready, let's poach the eggs.

Bring a pot of water to the boil, if you have a pot which is about 20 cm deep that would be ideal.

Add 150 ml of malt vinegar ( white ).

You can crack the egg ( one at the time ) on a plate and slide the egg in the water; the vinegar will help congeal the white and it will take the correct shape. You can cook all the eggs at the same time .

Let it cook 2-3 minutes depending on how cooked you like your egg.

ASSEMBLY:
Remove the asparagus from the icy water and drain them with a towel.

In heated pan, add some rapeseed oil and quickly panfry the asparagus; you do not want to burn them, just a bit of colour and a pinch of salt.

Add the truffle paste to the Hollandaise sauce.

On a warm plate, put a green asparagus, then a white and so on.

Collect the poached egg from the hot water ( do not burn your hands ) and place it on top of the asparagus.

Take 2 spoons of the Truffle Hollandaise and cover the egg in it.

Grate the cheddar on top of it.
If you want to go all out and be fancy, you can buy some tarragon herb and pick few sprigs on top of the asparagus and egg.