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–+ servings

Green asparagus with poached egg and truffle oil

An elegant spring dish with green asparagus, poached egg and a hint of truffle oil. The combination of freshness and creaminess is perfectly complemented by a Chardonnay matured in barriques.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main course
Cuisine French
Servings 2 People
Calories 450 kcal

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

Nutritional values per portion

Calories: 450kcalCarbohydrates: 15gProtein: 20gFat: 30g
Keyword Chardonnay, green asparagus, poached egg, Spring dish, Truffle oil
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