Asparagus season is here! Asparagus with truffle egg
We have some friends who moved to Italy a few years ago, they have a beautiful old farm house with views to kill. The sheep goes past their road on a regular basis and no matter in what hurry you are, if they are passing the road, take a step back and chill out until they are gone. Saying this there is actually very little to stress about, the way of life is just amazing. There is a big garden with young olive trees, fruit trees and vegetables, it is easy to just loose yourself in thought, basking in the Italian sun, enjoy the tranquil surroundings and the views.
Every time we marvel at the food. I started to ask around where they source the foods and everything is sourced locally, the meat is from the farm down the road, the vegetables grown on the fields nearby, sometimes even the wine comes from the local vineyard and it all tastes wonderful. Eating in season as much as possible is a way of life and whatever is on sale but not in season is simply very expensive.
I love this attitude and way of living and try to buy as much as I can locally, an easier way to keep up to date with what is in season. Last week I did notice some wonderful asparagus in the market. Asparagus is a spring vegetable and it is worth waiting for the English and it is so cheap it is a sin not to eat plenty of it. I paired the first asparagus of the year with truffle egg, it did taste like spring.
preparation time 10 minutes
cooking time 6 minutes
- 24 asparagus spears
- 6 ribbons of carrot
- 6 eggs
- 3 tbsp light creme fraiche
- 1 tbsp butter, room temperature
- truffle salt to taste
Boil the eggs and then place them in cold water. Peel the eggs and place them through a sieve.
The egg is incredibly light, gently fold in the creme fraiche, the butter and add the truffle salt to taste. If you don’t have truffle salt use regular salt and some truffle oil.
Place the asparagus and the carrot ribbons in a steamer and bring to boil. Turn the heat off and set aside for 10 minutes. After that place 4 asparagus spears on a carrot ribbon and roll them up and set aside until you are ready. I placed them back in to the steamer and steamed them for 2 minutes before serving.
I shaped the egg in to quenelles and placed them on the plate. I pan fried the pancetta slices and placed them in the egg quenelle, added the asparagus and sprinkled over the chopped chive.
The eggs made like this are very light and it was a great starter dish.