Recipe: Fried Egg as in Lauris

Name: Fried Egg as in Lauris
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 large free-range eggs; 32 small green asparagus tips from Lauris; salt, freshly ground pepper, turmeric (Madagascar if you can find it); a few fresh fava beans or soy beans; organic pink peppercorns

By chef patrick Asfaux 4.5/5 (8 reviews) · 🍳 16 made it

Prep 15 min

Cook 10 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

4 large free-range eggs
32 small green asparagus tips from Lauris
salt, freshly ground pepper, turmeric (Madagascar if you can find it)
a few fresh fava beans or soy beans
organic pink peppercorns

Step-by-step directions

1 In plenty of salted water, cook your asparagus tips for 4 minutes, then add your fava beans at the last moment. Drain and plunge into ice water for 2 minutes. Drain again and arrange on a plate with a drizzle of olive oil, season with salt and pepper, then cover with a damp kitchen towel.

2 Preheat your oven to 180°C (355°F) (350°F).

3 Separate your eggs carefully, keeping the yolks intact in their shells and the whites in a bowl.

4 Add salt and a good pinch of turmeric to your egg whites, then whip them without overworking. They should be just stiff peaks.

5 Spread the whipped egg whites evenly into your molds, then place 4 small ring molds in the center, sized to fit the yolks. Bake in the middle of the oven for 3 minutes.

6 Remove your dishes, quickly take out the small molds and replace them with your yolks. Arrange your asparagus and fava beans around, then return to the oven for 1 minute. Serve on small plates with the pink peppercorns and a grind of pepper at the last moment.

You can use the asparagus stalks to make a delicious soup or another recipe.

Chef Patrick's Comment

If you happen to wander through the streets of Lauris, you may discover on the facade of a house a plaque reminding passersby that Alexandre-Étienne Grangier, originally from Robion, lived there with his wife Marie, a young woman from Lauris. It is indeed thanks to him that the name of this charming village in the Luberon became known throughout France and beyond. He cultivated the famous green asparagus of Lauris.

At the beginning of the last century, asparagus from Lauris left the train station by the carload to supply the most celebrated tables, even reaching England. Part of the same family as garlic and onion, asparagus is a diuretic and blood purifier. And if we believe Pliny the Elder, it would have aphrodisiac properties. A vegetable of spring par excellence! Most often, they are prepared steamed or cooked in salted boiling water with the tips facing up. You can enjoy them simply at room temperature with vinaigrette. But also try preparing them in an omelet or tart. Thank you to Lubéronnews for these helpful details.