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Recipe for a verrine of organic green asparagus cream and organic soft-boiled egg

Difficulty easy
Cooking time 5 minutes
Preparation and rest 3 hours and 5 minutes
Recette verrine de crémeux d'asperges vertes bio et oeuf mollet bio

Recipe for 4 people

Ingredients

  • 1 kg of organic green asparagus (45% loss during cooking and peeling)
  • 3 L of water
  • 75 g of coarse salt
  • 75 g vegetable stock
  • 5 g gelatin
  • 6 ultra fresh organic eggs
  • 35% whipped cream, very firm
  • Olive oil,
  • Pepper
  • Salt

Make this recipe with :

Pink Himalayan salt

11,00 €
Sel rose de l'Himalaya

Malabar black pepper

11,60 €
Malabar black pepper

Preparation

Step 1: Preparing the asparagus

  • Peel the green asparagus and cook them in salted water (25 g of coarse salt per litre) until they are tender and a little firm.
  • Remove the tips at about 5 cm and reserve them in about 250 g of iced water.
  • Cook the tails again until they become very soft. Once cooked, mix them in a blender with the vegetable stock and the gelatin, previously soaked in very cold water.

Step 2: Rest

  • Let the preparation cool for 3 hours in the fridge.

Step 3: Seasoning and preparation of poached egg

  • Add the whipped cream and adjust the seasoning to your liking.
  • Drain and cut the asparagus tips diagonally, season.
  • Poach the eggs for 5 minutes and 15 seconds in simmering water.
  • Peel them and keep them cool.

Assembly and finishing:

  • Arrange in a glass with the creamy mixture at the bottom, then the soft-boiled egg and finally cover everything with the green asparagus tips at an angle.

The Chef's words

This dish celebrates the finesse of green asparagus, worked to reveal all its delicacy. The creamy asparagus, melting and subtle, harmonizes perfectly with the sweetness of a poached egg, while the crunchy tips bring a contrasting texture. Each layer in a verrine is designed to offer a complete taste experience, where freshness and smoothness meet. A tribute to the simplicity and elegance of seasonal flavors.

Sebastien Monceaux

Executive Chef FAUCHON Paris

Summary

Pour accompagner cette recette

Pour accompagner cette recette
Fauchon answers your questions

Fauchon also thinks of salty lovers. A small aperitif planned? Choose the Clin d'oeil salted box with its cheddar pancakes, its mini toasts almond and figure, its shredded chicken with candied lemon and its salmon rillettes.

For the greatest occasions, the Farandole Salée is ideal. This one is composed of mini toasts almond and figure, a Provençal tapenade of black olive, an eggplant spread ricotta mint, a pulled chicken with lemon confit, salmon rillettes and crab rillettes.

For savoury lovers, Fauchon offers a wide choice of spreads, terrines, mini-crêpes, foie gras, rillettes... Accompanied by a good bottle of champagne or wine, your partner will only have eyes for you.

If you want to combine savoury with sweet, that's also possible. The Fauchon Brunch set, for example, offers both. Here's what it contains:

- Rosemary goat's cheese mini pancakes 60g (1018201)
- Butternut honey and almond spread 90g (1017069)
- Salmon rillettes 80g (380217)
- Hazelnut and chocolate chip cookies 100g (1018592)
- FAUCHON mixed tea 20g (1017261)
- Apricot jam 115g (360034)
- Flower honey from France 250g (1012009)
- Champagne brut FAUCHON 750ml (1005428)

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