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Asparagus Meunière with Parmesan, Truffle Sabayon and Egg Recipe
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Cooking time: About 30 minutes
Difficulty: Requires a certain dexterity
Ingredients for 5 servings
- 20 large spears of Asparagus
- 7 eggs
- Olive oil
- 50 g (3 tbsp.) butter
- 3 chopped shallots
- 40 g (1 1/2 oz.) black truffle
- 50 g (2 oz.) Parmesan
- 150 g (5 oz.) clarified butter
Main dish
  1. Peel the asparagus with a paring knife. Cook in salted water, keeping it slightly firm;
  2. Finish cooking the asparagus in foamy butter and olive oil. Roll it well to coat; add the chopped shallots and grated Parmesan; 
  3. Poach 5 eggs in vinegared water.
  1. Whisk 2 egg yolks with 200 ml (3/4 cup) water in a bowl set over simmering water;
  2. Once thick and foamy, add 150 g (10 tbsp.) clarified butter, stirring constantly, and season to taste.
  1. Place the asparagus in a square on the plate;
  2. place an egg in the middle; grate the truffle over top and add the sabayon;
  3. sprinkle with Guérande sea salt.
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