Crispy hen's egg and asparagus soup

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Crispy hen's egg recipe

Asparagus soup recipe

Asparagus purée recipe

To plate

1
To make the asparagus purée, blanch the trimmed asparagus in boiling salted water and drain
2
Heat the butter in a pan to make a beurre noisette. Boil the double cream and set aside. Blend the butter and cream in a food processor with the asparagus and spinach, then pass through a sieve and chill immediately
3
Now make the soup. Sweat the onion and garlic, then add the stock and bring to the boil. Add the asparagus and cook for a further 4 minutes. In a separate pan, make a beurre noisette from the butter and add to the pan, along with the cream. Cook for a further 2 minutes
  • 500ml of chicken stock
  • 200g of butter
  • 100ml of double cream
  • 375g of asparagus, trimmed and diced
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
4
Add the baby spinach, season with salt and lemon juice and blend in a food processor. Pass through a sieve and chill immediately
5
Poach the eggs in simmering water for 2 minutes until still soft, then refresh in cold water
6
Using a Japanese noodle mandolin slicer, create long ribbons of potato and pat dry using absorbent kitchen towel. Carefully wrap them around the egg, covering each one completely
7
Deep-fry the eggs at 180°C until they're golden brown
  • vegetable oil
8
Blanch the trimmed asparagus spears in boiling salted water and drain. Trim the base of half of the spears, as pictured, and roll the others in the grated truffle
9
To plate, place an egg on each plate alongside a sweep of the purée. Spoon a further droplet of the purée next to the sweep, and lay the asparagus spears on top. Serve the soup in a small bowl or cup and place on the plate. Lastly, drizzle some truffle oil over the dish and serve
  • 1 dash of truffle oil
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