1 lb. Organic Pencil Asparagus
8 Slices Prosciutto
4 Organic Eggs
2 T. Unsalted Butter
1 Large Shallot, minced
2 Cloves Garlic, minced
1/4 C. Dry White Wine
1/2 C. Gruyere Cheese, shredded
1/4C. Parmesan Cheese, grated
1 T. Extra Virgin Olive Oil
1t. White Truffle Oil
Kosher Salt and Freshly Ground Black Pepper to Taste
For mornay sauce: In a saucepan, melt butter and add shallots and garlic and cook over medium heat until soft and translucent. Add wine and reduce to 1/3rd. Add cream and bring to a simmer, whisk in cheeses and season with salt and pepper- set aside.
For asparagus: Bring water to a simmer in a large pot. Blanch asparagus in simmering water for 1 minute or so, remove and plunge into ice water to stop cooking. Drizzle blanched asparagus with olive oil and season with salt and pepper and grill for 1-2 minutes on a very hot grill or grill pan (you may also roast in a hot oven). Remove from grill and wrap bunches of 4 asparagus with prosciutto.
For truffle poached eggs: Bring water to a simmer in a large pot (or use asparagus blanching water). In a ramekin, lay a piece of plastic wrap inside and add a few drops of white truffle oil. Crack the egg into the oiled plastic, season with salt and pepper, and wrap tightly around the egg securing the top with a knot or twisting . Repeat process with remaining eggs. Drop wrapped eggs into simmering water and set timer for 5 minutes. Remove and unwrap gently.
To plate: pool some of the mornay sauce on a warmed plate. Lay two prosciutto wrapped asparagus bundles on sauce. Top asparagus with the soft poached egg. Repeat with remaining plates.