Recipe: Fried Egg like in Lauris

Name: Oeuf au plat comme a Lauris
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 portions
Ingredients: Les asperges vertes de Lauris pointent leurs têtes !Si d'aventure vous flânez dans les rues de Lauris, vous découvrirez peut-être sur la façade d'une maison une plaque rappelant aux promeneurs qu'Alexandre-Étienne Grangier, originaire de Robion, y vécut avec son épouse Marie, une jeune fille de Lauris. C'est en effet grâce à lui que le nom de ce charmant village du Luberon est connu dans la France entière et même au-delà, il y cultiva la fameuse asperge verte de Lauris.Au début du siècle dernier, c'est par wagons entiers que les asperges partaient de la gare de Lauris pour alimenter les tables les plus célébres, jusqu'en Angleterre.De la même famille que l'ail et l'oignon, l'asperge est diurétique et dépurative ; et si l'on en croit Pline l'Ancien, elle aurait des vertus aphrodisiaques. Un mets de printemps par excellence !Le plus souvent, on les prépare à la vapeur ou cuites dans de l'eau bouillante salée avec les têtes en haut. On peut les déguster tout simplement tièdes avec de la vinaigrette. Mais essayez également de les préparer en omelette ou en tarte.merci a Lubéronnews pour ces précisions bien utiles.4 gros œufs fermiers32 petites pointes d'asperges vertes de Lauris*sel ,poivre du moulin ,curcuma (Madagascar si vous trouvez)quelques fèves fraîches ou de graines de sojabaies roses bio

By chef patrick ★ ★ ★ ★ ★ 4.5/5 (8 reviews) Other dishes

Prep 15 min

Cook 10 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

The green asparagus of Lauris are showing their tips!
If by chance you wander through the streets of Lauris, you might discover on the facade of a house a plaque reminding visitors 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 of Luberon is known throughout France and even beyond, he grew there the famous green asparagus of Lauris.
At the beginning of the last century, entire wagon loads of asparagus left from Lauris station to supply the most famous tables, even to England.
From the same family as garlic and onion, asparagus is diuretic and purifying; and if we believe Pliny the Elder, it would have aphrodisiac virtues. A spring dish par excellence!
Most often, they are prepared steamed or cooked in boiling salted water with the tips up. You can enjoy them simply lukewarm with vinaigrette. But also try preparing them in an omelette or a tart.
thank you to Lubéronnews for these useful details.
4 large free-range eggs
32 small tips of green asparagus from Lauris*
salt, freshly ground pepper, turmeric (Madagascar if you can find it)
a few fresh broad beans or soya beans
organic pink peppercorns

Step-by-step directions

1- In plenty of salted water cook your asparagus tips for 4 minutes then at the last moment add your broad beans then drain and plunge for 2 minutes in ice water drain again and place on a plate with a drizzle of olive oil, salt and pepper with a damp cloth on top.

2- Preheat your oven to 180°(th6)

3- Carefully separate your eggs, keeping the yolks intact in the shells and the whites in a bowl.

4- Salt and add a good pinch of turmeric to your whites then whip them but don't overbeat them, they should just be "stiff peaks".

5- Then spread them evenly in your molds, then place 4 small cookie cutters the size of the yolks in the center, bake in the middle of the oven for 3 minutes.

6- Take out your dishes then quickly remove your small molds and replace them with your yolks, arrange your asparagus and broad beans around them then put back in the oven for 1 minute.
Serve on small plates with the pink peppercorns and a turn of the mill at the last moment.
*You will use the stems to prepare a delicious soup or this other recipe for example
https://www.aftouch-cuisine.com/recette/quiche-aux-asperges-et-au-jambon-2224.htm

Œuf au plat Potage crécy