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 of water and 20cl 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.

3 In a sauté pan place your minced shallot and your cream, salt and pepper then add your morels which will sweat slowly covered for about ten minutes.
Final assembly
Drain your warm asparagus by evening them out to arrange them on your hot plates, heat your morels and plunge your eggs for 1 minute in your boiling cooking liquid,
Arrange your morels with a little sauce around them, a few fava beans then on top your poached egg slightly open, finish with a few drops of balsamic cream.
*The best thing about this recipe is that it was prepared with certainly the finest chicken eggs in France.
This hen is also called "Hen with golden eggs" indeed their color is copper-red.
They are raised in Marans, a commune in Charente Maritime near the Poitevin Marsh.
These magnificent eggs are ordered by the greatest tables in France.
To convince you a little more, know that Mrs. De Gaulle ordered them (1 Rooster and 6 Hens) for her chicken coop at Colombey les deux églises because the general adored these eggs.