Recipe: Gourmet Open-Faced Sandwich as in Pertuis

Name: Tartine gourmande comme a Pertuis
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: Brouillade fine, pointes d'asperges vertes, truffes de Lalbenque.Pour moi en ce vendredi saint je vous livre cette belle recette comme un hommage a la famille Poilâne boulangers précurseurs depuis 3 générations du pain au levain.C'est vrai que je vous donne là une recette un peu d'exception que l'on ne mange pas tous les jours.Mais en cette année 2026 le début de la période des asperges vertes nous arrive vraiment de bonne heure alors pourquoi ne pas commencer a sentir les premières effluves du Printemps?8 oeufs très frais1 belle truffe mélano de Lalbenque crue et brossée(40 a 50 g)12 petites tranches taillées a la mandoline et le reste hachées1 petite botte d'asperges vertes du Pertuis(balayettes)2 belles tranches de Pain de campagne (style Poilâne© )coupée en 2 et toastées1 belle noix de beurre fermier ½ sel6 cl de crème liquide bien froide(30%)Quelques gouttes d'huile d'olivessel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 15 min

Cook 15 min

Total 30 min

Servings 4 serv.

For me on this Good Friday I present this beautiful recipe to you as a tribute to the Poilâne family, bakers and pioneers for 3 generations of sourdough bread. It's true that I'm giving you a somewhat exceptional recipe that we don't eat every day. But in this year 2026 the beginning of the green asparagus season is arriving really early, so why not start to feel the first hints of Spring?

Ingredients for 4 servings

Fine scrambled eggs, green asparagus tips, Lalbenque truffles.
8 very fresh eggs
1 beautiful raw Lalbenque black truffle, brushed (40 to 50 g)
12 small slices cut with a mandoline and the rest chopped
1 small bunch of green asparagus from Pertuis (balayettes)
2 beautiful slices of Country Bread (Poilâne© style) cut in half and toasted
1 large knob of half-salted farmhouse butter
6 cl of very cold liquid cream (30%)
A few drops of olive oil
Salt and freshly ground pepper.

Step-by-step directions

1- 2 days before, in a closed box place your eggs and the truffle, close it and put in the fridge.

2- Peel just the bottom of your asparagus then cook them in plenty of well-salted water, cover with a clean cloth* and cook for 4 minutes, remove them then cool them in a bowl of ice water, drain them and place on paper towels.

3- Line them up on your work surface then cut the tips to 5 or 6 cm, reserve them and cut the stems into small mirepoix (small cubes) and reserve.

4- Break your eggs into a bowl, salt and pepper them then beat them just a little.

5- In a sauté pan melt your butter, then add your eggs, salt (lightly) and pepper then slowly over low heat stir constantly with a whisk, when your eggs have taken the form of a set cream remove from heat, add your cream (6cl) very cold, then your asparagus cubes and your truffle peelings.

6- Plating
Quickly spread your scrambled eggs on your 4 slices of toast then plant around them your asparagus tips (just lightly reheated in butter)
Place your 3 slices of truffle, give a grind of pepper and pour a few drops of olive oil.
We enjoyed it accompanied by a splendid Cahors wine (Lalbenque obliges)
Prince Probus 2007 from Jean Luc Baldés.
www.jbaldes.com.
*The fact of placing a cloth when you cook your asparagus allows the boiling water to make it "puff" which will allow the floating asparagus to cook in this steam and then, the trick especially for white asparagus is to place your pot in your sink and hook this cloth to the faucet so that it touches the asparagus water and at that moment run cold water that will flow along this cloth in order to cool them without damaging the heads.