Recipe: Wild Asparagus Bushes

Name: Wild Asparagus Bushes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 petites bottes d'Asperges des bois; 4 œufs extra frais; 60 g de févettes épluchées ou des graines crues de soja* fraîches ou surgelées; 2 gousses d'ail noir taillées en lames; 12 cl de sauce soja (style Kikkoman); sel et poivre du moulin; huile de noisettes; beurre 1/2 sel et huile

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 15 min

Cook 10 min

Total 25 min

Servings 4 serv.

We are in the month of May in damp undergrowth or at market stalls, we begin to see these tiny spikes these wild asparaguses are also called "Aspergettes" although they really have nothing to do with (except for their appearance) asparaguses the true name of these young shoots

Ingredients for 4 servings

Wild asparagus bushes for 4 people:
2 small bunches of wild asparagus
4 extra fresh eggs
60 g of shelled broad beans or raw fresh or frozen soy seeds*
2 cloves of black garlic sliced into thin slices
12 cl soy sauce (Kikkoman style)
salt and freshly ground pepper
hazelnut oil
salted butter and oil

Step-by-step directions

1 Wash your wild asparagus and reform them into bunches.

2 Bring 5 or 6 liters of water to a boil, salt generously then at boiling point pour in your shoots, maintain this boil for 2 minutes then add your soy seeds or your broad beans for 1 additional minute
Then using a skimmer collect them and plunge them into ice water for 5 minutes, drain them and arrange them (wild asparagus on one side and broad beans or soy seeds on the other on a plate, give a grind of pepper, pour a little hazelnut oil over them, cover your plate and put it in the fridge.

3 Here are your guests at the table, in a non-stick pan pour a little butter and a drop of oil then cook your eggs sunny side up, slide them onto your work surface and using a cookie cutter go around each egg, all you have to do then is arrange your little bushes harmoniously with the egg in the center the white surrounded by petals of black garlic and soy seeds or broad beans and the small bowl of soy sauce.
I think you understood what comes next, you pierce the egg then pour a little soy sauce over the wild asparagus to replace the traditional vinaigrette.
You know how I have been committed for more than 10 years to the development of this fabulous product that is Korean black garlic, for this recipe it brings its unique taste of blonde tobacco and licorice which combines wonderfully with a runny egg yolk
Thank you to my Korean friend Mrs. Ingenat who has been following me for a long time in this exciting adventure.
Mrs. Ingenat
Santé Nat
www.sante-nat.fr