Poached Quail Egg with Sautéed Asparagus and White Truffle
Chef Massimiliano Convertini of Antico Bottega del Vino—New York, NY
Adapted by StarChefs.com
December 2006

Yield: 2 Servings


  • 6 asparagus stalks, blanched
  • 1 teaspoon salted butter
  • 1 Tablespoon extra virgin olive oil
  • ¼ gallon water
  • 2 Tablespoons white wine vinegar
  • Pinch salt
  • 8 quail eggs
  • 8 savory waffles, spoon-shaped
  • Salt and pepper, to taste
  • Small bunch mâche
  • 4 ounces raw Alba white truffle

Sauté asparagus in butter and olive oil until golden. In a small pot, put a ¼ gallon of water, vinegar and a sprinkle of salt. Crack open the eggs very gently and place in 8 different bowls. When the water is simmering, place eggs one by one in the water and shift the whites with a spoon to cover the yolks. As the eggs cook, in less than a minute, gently remove them and place them in a cool water bath. Place the sautéed asparagus on a plate, top with the waffle spoon and place a poached egg in each spoon. Finish with a drizzle of olive oil and mâche for decoration. Use a mandolin to shave the truffle on top of the dish.

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