Recipe: Wild Asparagus Bushels

1 Wash your wild asparagus and reshape them into bunches.

2 Bring 5 or 6.25 qt (6 liters) of water to a boil, salt it generously, then pour in your shoots. Maintain a rolling boil for 2 minutes, then add your soy sprouts or broad beans for 1 additional minute. Using a slotted spoon, remove them and plunge them into ice water for 5 minutes. Drain them and arrange them on a baking sheet with the wild asparagus on one side and the broad beans or soy sprouts on the other. Give a grind of pepper, drizzle with a little hazelnut oil, cover your sheet with plastic wrap and into the fridge.

3 Now your guests are at the table. In a nonstick skillet, add a little butter and a drop of oil, then cook your eggs sunny-side up. Slide them onto your work surface and using a round cutter, outline each egg. All that's left to do is arrange your little bushels harmoniously, the egg in the center, the white surrounded by black garlic petals and soy sprouts or broad beans, with a small cup of soy sauce on the side. I think you get what comes next, you pierce the egg and pour a little soy sauce over the wild asparagus to replace the traditional vinaigrette. You know how committed I've been for over 10 years to developing this fabulous product that is Korean black garlic. In this recipe, it brings its unique flavor of blonde tobacco and licorice that pairs beautifully with a runny egg yolk. Thanks to my Korean friend Madame Ingenat who has been following me on this exciting adventure for a long time.