Recipe: Warm White Asparagus from Tigy

Name: Asperges blanches tièdes de Tigy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions
Ingredients: 16 belles asperges blanches4 gros œufs fraisVinaigrette3 cuillers a soupe de vinaigre de cidre ou de riz3 cuillers a soupe d'huile de colza3 petits oignons nouveaux ciselés (les tiges aussi jusqu'à 10cm environ)une pointe de moutarde anglaise(si possible)10 g gingembre frais taillé en petits cubes(si possible)sel et poivre du moulin(ou poudre de combava si vous avez)Gros sel et jus de citron

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

Prep 20 min

Cook 20 min

Total 40 min

Servings 4 serv.

Warm White Asparagus from Tigy Yellow fried egg and "country style" vinaigrette recipe called "à la Bertause"

Ingredients for 4 servings

16 beautiful white asparagus spears
4 large fresh eggs
Vinaigrette
3 tablespoons cider or rice vinegar
3 tablespoons rapeseed oil
3 small spring onions, finely chopped (stems too, up to about 10cm)
a hint of English mustard (if possible)
10g fresh ginger cut into small cubes (if possible)
salt and freshly ground pepper (or combava powder if available)
Coarse salt and lemon juice

Step-by-step directions

1- Peel your asparagus with a vegetable peeler from top to bottom and break them by hand at the end (they will snap naturally), then gradually place them in a bowl of cold water with lemon juice.

2- Boil 8 to 10 liters of water in a large pot, add plenty of coarse salt (25g), place your asparagus in 2 bundles, plunge them in and cover with a kitchen cloth so that the steam will get underneath as it boils.
Cook for 16 to 20 minutes (test with the tip of a knife which should penetrate without difficulty).

3- Meanwhile, in a buttered skillet fry your 4 eggs sunny-side up then set aside.

4- Cook your eggs sunny-side up. With a small cookie cutter, cut around the yolks (about 1cm from the edge) remove your egg whites and chop them roughly on your cutting board then incorporate them into your vinaigrette.

5- Your asparagus are cooked, place your pot in your sink then adapt your kitchen cloth to your faucet (so the tips won't be damaged) run cold water until your water is lukewarm (good temperature for white asparagus), drain them on a towel, separate them then line them up and, with a knife, trim the ends of your asparagus.
Finishing:
Place your warm asparagus in the middle of the plate, the fried egg yolk on top, and a little vinaigrette on each side so that each guest will "break" their yolk and add a bit of vinaigrette to each bite of asparagus.
Tigy is a locality near Sully-sur-Loire between Sologne and Val de Loire and its specialty is the cultivation of this exceptional asparagus which unfortunately disappears year after year: partly due to new farmers who do not want to continue this cultivation which is considered too demanding and constraining.

Asperges Vinaigrette Asperges blanches Originales