Yield:
4 servings
- 12 large
green asparagus spears
- 6 asparagus
tips
- 5 ounces
morels
- 1 garlic
clove
- 1 scallion
- Olive
oil
- 1 stick
unsalted butter
- 2 Tablespoons
vinegar
- 4 eggs
- Scant
¸ cup grated Parmesan cheese
- Lemon
juice
- Chervil
leaves
- Salt
and freshly
ground pepper to taste
Method:
Peel the asparagus. Tie them in a bundle. Bring a large saucepan of
water to a boil and add salt. Place the asparagus in the boiling water
for about 15 minutes until cooked but still slightly firm. Drain immediately,
refresh in iced water, then drain and untie.
Cook the
6 asparagus tips in boiling salted water for minutes. Refresh in iced
water and drain. Rub the asparagus tips through a sieve and pour the
resulting puree in a small skillet. Place the skillet over a very low
flame to reduce, stirring constantly. Leave to cool.
Remove
the morel stalks, then sort and wash them very carefully to remove any
grit. Cut the larger ones in half lengthwise. Drain the morels. Peel,
degerm and mince the garlic. Peel and finely mince the scallion.
Heat a little olive oil in a small saucepan. Add the morels, garlic
and scallion, then cover and cook for a few minutes over a medium heat.
When the mushrooms begin to sweat, add 1¸ tablespoons butter and continue
to cook, covered, for 10 minutes over a low heat.
Bring a
wide saucepan of water to a boil and add 2 tablespoons vinegar. Break
an egg into a cup. Bring the cup as close as possible to the surface
of the water and tip the egg into the pan in a single movement. Using
a slotted spoon, cover the yolk with the white. Repeat the same process
for each egg and cook for 3 minutes, without allowing the water to boil.
Remove the eggs from the pan with the slotted spoon, in the same order
as you placed them in the water. Drain them on a clean cloth.
While the eggs are cooking, melt 5 tablespoons butter in a skillet and
brown the asparagus lightly and evenly. Sprinkle with Parmesan cheese,
rolling the spears in the grated cheese, and remove from the heat.
Bring the morels and their liquid to a boil. Add a tablespoon of asparagus
purée, bind with 1¸ tablespoons butter, adjust the seasoning
and add a squeeze of lemon juice.
Arrange 3 asparagus spears in a fan shape on each plate. Cover with
1 tablespoon of morels. Place the poached egg on top, coat generously
with sauce and garnish with a few morels. Sprinkle with chervil leaves
and serve immediately.
Wine
Suggestion
A white Burgundy, particularly a Chablis.
Buy
This Book
