Prep
20 min
Cook
20 min
Total
40 min
Servings
4 serv.
Warm White Asparagus from Tigy Yellow fried egg and "country style" vinaigrette recipe called "à la Bertause" where the runny egg yolk mingles with a rustic vinaigrette enhanced by fresh ginger and spring onions. A delicate first course celebrating the gastronomic heritage of the Loire Valley and the rare white asparagus from Tigy, a demanding variety that local producers continue to cultivate with dedication.
Ingredients for 4 servings
- 16 beautiful white asparagus spears
- 4 large fresh eggs
- Vinaigrette
- 3 tablespoons cider or rice vinegar
- 3 tablespoons rapeseed oil
- 3 small spring onions, finely chopped (stems too, up to about 10cm)
- a hint of English mustard (if possible)
- 0.4 oz (10g) fresh ginger cut into small cubes (if possible)
- salt and freshly ground pepper (or combava powder if available)
- Coarse salt and lemon juice
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