We are in May, in the damp forest undergrowth or at the market stalls, when we begin to see these tiny spikes. These wild asparagus are also called « Aspergettes » even though they have really nothing to do with regular asparagus (except for their appearance). The real name of these young shoots we call scientifically Ornithogalum pyrenaicum. This recipe beautifully enhances these tender little shoots by pairing them with Korean black garlic, an exceptional product that Chef Patrick Asfaux has been cultivating for over ten years. A subtle harmony between the blonde tobacco and licorice notes of black garlic with a runny egg yolk creates an unexpected taste sensation.
1 Wash your wild asparagus and reshape them into bunches.
2 Bring 5 or 6 liters (6.25 qt) 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.
Wild asparagus bushels embody the spirit of spring in the kitchen. May is the ideal month to find these wild shoots at market stalls or in the forest, when they offer their best texture and most delicate flavor. This starter is perfect for spring meals, family lunches, or fine dining menus when you want to impress your guests with a refined presentation. The runny egg yolk in the center, surrounded by beautifully arranged green vegetables, creates a visually remarkable plate. Black garlic brings a rare taste signature to French gastronomy, far from classic flavors. Pair this dish with a dry, mineral white wine, such as a Sancerre or Chablis that respects the delicacy of the asparagus. Fresh broad beans or soy sprouts add texture and freshness, completing the flavorful balance harmoniously. This recipe embodies authentic French cooking revisited through a contemporary approach and a warm curiosity toward Asian traditions.
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