Seasonal Green Asparagus With An Organic Soft-boiled Egg, Morel Sauce And Mature Parmesan Shavings

Name: Seasonal green asparagus with an organic soft-boiled egg, morel sauce and mature parmesan shavings
Prep time: 00:45
Cook time: 00:45
Total time: 00:45
Yield: 2
Cuisine: Mediterranean
Ingredients: Green asparagus 1 bundle; Eggs 2; Morel mushrooms 100 g; Shallots 100 g; Red wine 15 cl; Chicken stock 25 cl; Cream 10 cl; Parmesan 200 g; Rocket 50 g; Butter 50 g

The Best Recipe For The Spring Season

45 Min Prep Time
45 Min Cooking time
2 Servings

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Ingredients

Method

Step 1

Peel The Asparagus And Cut Diagonally At The Base. Boil For 5 Minutes In Salted Water And Then Place In An Ice Bath To Stop The Cooking. Repeat The Same Process With The Eggs - Cooking For 5 Minutes Until Soft-boiled And Then Placing In An Ice Bath Before Shelling Them. Refrigerate The Asparagus And Eggs.
Step 2

Take The Powdered Parmesan (mix It In A Blender If Needed) And Spread It Out Over A Baking Sheet, Making A Thin And Even Layer In Order To Make The Wafers. Bake For 7 Minutes At 170°c.
Step 3

For The Sauce, Cook The Chopped Shallots In Butter Until Lightly Coloured And Add The Morels. Continue Cooking On Gentle Heat, Deglaze With Red Wine, Then Add The Chicken Stock And Let It Reduce.
Step 4

For A Lighter Sauce, Add Cream And Reduce According To Your Desired Consistency.
Step 5

Grill The Asparagus Sticks On Either Side (5 Per Person) And Place Them On A Plate While Still Warm. Add The Rocket Salad And Season With Olive Oil, Salt And Pepper, Before Drizzling Over Some Of The Morel Sauce. Briefly Reheat The Soft-boiled Egg In

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Seasonal Green Asparagus With An Organic Soft-boiled Egg, Morel Sauce And Mature Parmesan Shavings

Share this on

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Le 3e Restaurant - Bar - Terrace

Make A Reservation

Le 3e Restaurant - Bar - Terrace

Other Recipes

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