L'Atelier Cookbook on StarChefs

Yield: 4 servings

  • 12 large green asparagus spears
  • 6 asparagus tips
  • 5 ounces morels
  • 1 garlic clove
  • 1 scallion
  • Olive oil
  • 1 stick unsalted butter
  • 2 Tablespoons vinegar
  • 4 eggs
  • 1 cup grated Parmesan cheese
  • Lemon juice
  • Chervil leaves
  • Salt and freshly ground pepper to taste


Peel the asparagus. Tie them in a bundle. Bring a large saucepan of water to a boil and add salt. Place the asparagus in the boiling water for about 15 minutes until cooked but still slightly firm. Drain immediately, refresh in iced water, then drain and untie.

Cook the 6 asparagus tips in boiling salted water for minutes. Refresh in iced water and drain. Rub the asparagus tips through a sieve and pour the resulting puree in a small skillet. Place the skillet over a very low flame to reduce, stirring constantly. Leave to cool.

Remove the morel stalks, then sort and wash them very carefully to remove any grit. Cut the larger ones in half lengthwise. Drain the morels. Peel, degerm and mince the garlic. Peel and finely mince the scallion.

Heat a little olive oil in a small saucepan. Add the morels, garlic and scallion, then cover and cook for a few minutes over a medium heat. When the mushrooms begin to sweat, add 1 tablespoons butter and continue to cook, covered, for 10 minutes over a low heat.

Bring a wide saucepan of water to a boil and add 2 tablespoons vinegar. Break an egg into a cup. Bring the cup as close as possible to the surface of the water and tip the egg into the pan in a single movement. Using a slotted spoon, cover the yolk with the white. Repeat the same process for each egg and cook for 3 minutes, without allowing the water to boil. Remove the eggs from the pan with the slotted spoon, in the same order as you placed them in the water. Drain them on a clean cloth.

While the eggs are cooking, melt 5 tablespoons butter in a skillet and brown the asparagus lightly and evenly. Sprinkle with Parmesan cheese, rolling the spears in the grated cheese, and remove from the heat.

Bring the morels and their liquid to a boil. Add a tablespoon of asparagus purée, bind with 1 tablespoons butter, adjust the seasoning and add a squeeze of lemon juice.

Arrange 3 asparagus spears in a fan shape on each plate. Cover with 1 tablespoon of morels. Place the poached egg on top, coat generously with sauce and garnish with a few morels. Sprinkle with chervil leaves and serve immediately.

Wine Suggestion
A white Burgundy, particularly a Chablis.

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