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
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.
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