Recipe: Bouquet of Landais White Asparagus and Morels

1 In a large saucepan pour water and coarse salt, then at a boil add the asparagus, place a clean cloth on top which will puff up during cooking and prevent the tips from getting damaged, cook for 14 minutes then turn off the heat and leave it as is.

2 In another container pour 2 liters (2.1 qt) of water and 20cl (0.8 cup) of white vinegar, add fine salt and the teaspoon of turmeric, prepare a bowl with water and ice cubes then poach the eggs 2 by 2, turning them on themselves for 3 minutes after boiling, then with a skimmer place them in your bowl filled with ice water then drain them and trim them a little.
Keep your saucepan like this so you can reheat your eggs later.