An elegant spring dish with a delicate flavour
Tender green asparagus meets a creamy poached egg, refined with a hint of truffle oil. This dish combines freshness and elegance and is perfectly complemented by a buttery Chardonnay matured in barriques.
Ideal wine pairing: Chardonnay (AOC Meursault, France)
A Chardonnay from Meursault matured in barriques impresses with its buttery texture, fine roasted flavours and balanced acidity. These characteristics harmonise perfectly with the earthy aroma of the truffle oil and the creaminess of the poached egg. The subtle notes of vanilla and roasted nuts in the wine complement the variety of flavours in the dish and ensure a well-rounded taste experience.
Further wine recommendations:
Viognier (IGP Pays d’Oc, France): This southern French Viognier brings with it elegant flavours of apricot, peach and white flowers. Its medium body and mild acidity structure go perfectly with poached egg, which gains additional depth from the truffle oil. Viognier complements the green asparagus with its floral finesse without overpowering it. Variants with light ageing in wood are particularly exciting, giving the dish additional warmth and texture.
Pinot Blanc (AOC Alsace, France): The Pinot Blanc from Alsace brings a subtle fruitiness (pear, apple), a fine minerality and a mild but lively acidity. Its restraint and elegance leave room for the dish, while subtly supporting the creamy egg and asparagus. With its discreet structure, it is a harmonious, unobtrusive companion for fine flavour combinations such as truffle oil and green vegetables.
Furmint (Tokaji, Hungary): Dry Furmint is mineral, with flavours of lemon, white flowers and a slight salty tang. Its racy acidity brings freshness to the dish, while the slightly nutty undertones perfectly complement the depth of the truffle oil. In combination with the poached egg, it creates an exciting interplay between structure and flavour – a stylish, surprising wine partner.
Sauvignon Blanc (AOC Sancerre, France): The fresh citrus notes, herbaceousness and lively acidity of this Loire classic bring contrast and freshness to the dish. The grassy and mineral elements of the Sauvignon Blanc emphasise the green notes of the asparagus, while the acidity gives the dish lightness. Sancerre is particularly elegant when the egg is very soft – this creates a marvellous tension between freshness and creaminess.
Grüner Veltliner (DAC Kamptal, Austria): With its typical peppery flavour, herbal spice and juicy acidity, Grüner Veltliner brings a lively tension into play. The wine complements the truffle oil with a tart counterbalance and makes the poached egg appear softer and more elegant. Variants with a little ageing are particularly successful, with an additional nutty depth – ideal for combining asparagus and egg.
The recipe:
Green asparagus with poached egg and truffle oil
Cooking utensils
- 1 Pot
- 1 Pan
- 1 Ladle
- 1 Chopping board
- 1 Knife
Ingredients
For the asparagus:
- 400 g green asparagus
- 1 Tbsp olive oil
- Salt and pepper to taste
For the poached eggs:
- 2 fresh eggs
- 1 Tbsp vinegar
For the truffle oil:
- 1 teaspoon of high-quality truffle oil
Preparation
Asparagus:
- Wash the asparagus and remove the woody ends.
- Sauté in a pan with olive oil over a medium heat for approx. 5-7 minutes until al dente.
- Season with salt and pepper.
Poached eggs:
- Bring water and vinegar to the boil in a pan.
- Crack the eggs individually into a cup and carefully slide them into the water.
- Poach for approx. 3-4 minutes until the egg whites have set.
- Remove with a ladle and drain.
Dressing:
- Arrange the asparagus on plates.
- Place a poached egg on top of each.
- Drizzle with truffle oil and serve immediately.
Recommended side dishes:
- Potato gratin with herbs
- Fresh leaf salad with lemon vinaigrette
- Toasted baguette
