Asparagus Meunière with Parmesan, Truffle Sabayon and EggTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: About 30 minutes
Difficulty: Requires a certain dexterity
Nutritional values
per 100 g
per portion
Energy:234.6 kcal
Proteins:8 g
Fats:20.4 g
Carbohydrate:6.4 g
Fibers:0.7 g
Sugar:1 g
Cholesterol:198.5 mg
Sodium:244.8 mg
Calcium:101.1 mg
Energy:495 kcal
Proteins:16.9 g
Fats:43 g
Carbohydrate:13.4 g
Fibers:1.4 g
Sugar:2.1 g
Cholesterol:418.9 mg
Sodium:516.6 mg
Calcium:213.3 mg
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INGREDIENTS
For 5 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
20
large spears of asparagus
7
eggs
olive oil
50
g
butter
3
chopped shallots
40
g
black truffle
150
g
clarified butter
METHOD
Main dish- Peel the asparagus with a paring knife. Cook in salted water, keeping it slightly firm;
- Finish cooking the asparagus in foamy butter and olive oil. Roll it well to coat; add the chopped shallots and grated Parmesan;
- Poach 5 eggs in vinegared water.
- Whisk 2 egg yolks with 200 ml (3/4 cup) water in a bowl set over simmering water;
- Once thick and foamy, add 150 g (10 tbsp.) clarified butter, stirring constantly, and season to taste.
- Place the asparagus in a square on the plate;
- place an egg in the middle; grate the truffle over top and add the sabayon;
- sprinkle with Guérande sea salt.
WINE SUGGESTIONS
Merlot
Chardonnay
Riesling
