SOFT-BOILEG EGG WITH ASPARAGUS, ASPARAGUS CREAM, TRUFFLE MAYONNAISE & BALSAMIC TRUFFLE PEARLS
SOFT-BOILEG EGG WITH ASPARAGUS, ASPARAGUS CREAM, TRUFFLE MAYONNAISE & BALSAMIC TRUFFLE PEARLS
By Chef Ivonne Barillari
To begin, a timeless classic of tradition, reinterpreted with elegance and contemporary sensitivity a dish that never fails to inspire emotion. The egg, cooked for 6 minutes to achieve the perfect texture, reveals an exceptionally creamy and velvety heart, delicately blending with a refined truffle mayonnaise and a delicate asparagus cream. The truffle balsamic pearls add an intense and vibrant note, creating small bursts of flavour and elegant contrasts, while the truffle salt enhances every aromatic nuance. The asparagus, the true protagonist of the composition, is elevated with edible flowers and microleaves, bringing freshness, lightness, and visual harmony to the dish. A recipe that celebrates the meeting point between simplicity and haute cuisine: essential in its soul, sophisticated in its execution, and unforgettable from the very first bite.
INGREDIENTS FOR 4 SERVINGS
2 EGGS, SOFT-BOILED FOR 6 MINUT
8 ASPARAGUS SPEARS, BOILED FOR 3 MINUTES
ASPARAGUS CREAM
TRUFFLE MAYONNAISE
EDIBLE FLOWERS AND MICROLEAVES FOR GARNISH
TRUFFLE BALSAMIC PEARLS by TRUFFITALY
TRUFFLE OIL by TRUFFITALY
TRUFFLE SALT by TRUFFITALY
Truffle Mayonnaise
Ingredients
2 egg yolks
1 tsp Dijon mustard
150 ml neutral vegetable oil
10 ml vinegar
5 ml lemon juice
1 g salt
1 tbsp TruffItaly truffle oil
Method
If using a hand blender, place the egg yolks, lemon juice, vinegar, salt, and Dijon mustard into a suitable blending container. Blend until the mixture becomes lighter in colour and begins to emulsify (this will only take a few seconds). Slowly drizzle in the truffle oil first, followed by the remaining vegetable oil. Taste and adjust the seasoning if necessary. Store in the refrigerator for no longer than three days.
Asparagus Cream
Ingredients
8 asparagus spears, thinly sliced into 0.5 cm pieces
Water or a small amount of vegetable stock made from asparagus trimmings
Salt, to taste
Method
If a vacuum-sealing machine is available, place the sliced asparagus into a cooking vacuum bag. Add a small amount of vegetable stock or water and season with salt. Seal the bag and cook either by steaming or in a 95°C water bath until the asparagus is very tender. Alternatively, gently simmer the asparagus over very low heat in a small amount of lightly salted water or vegetable stock until completely soft. Drain and place the asparagus in iced water to cool and preserve its bright green colour. If cooked sous-vide, place the sealed bag directly into iced water to cool. Drain the asparagus slices in a colander without pressing them, and allow them to rest for at least 20 minutes. Blend at maximum speed until smooth, then adjust the seasoning if required. For an ultra-refined texture, pass the cream through a fine sieve to remove any remaining imperfections.
Plating
Lightly dress 2 warm asparagus spears with a small amount of truffle oil and arrange them on the plate. If desired, garnish with edible flowers and microleaves. Place half a soft-boiled egg alongside the asparagus on each plate. Top each egg half with half a teaspoon of truffle pearls and season with truffle salt. Add a generous teaspoon of truffle mayonnaise next to the egg, and place the asparagus cream beside the asparagus. The cream should be served slightly warm, never chilled.
