News

Prosciutto-Wrapped Asparagus with Mornay Sauce and Poached Egg

Chef Andres Fernandez, Ariana Restaurant

(serves 4)

1 lb. Organic Pencil Asparagus

8 Slices Prosciutto

4 Organic Eggs

2C.Cream

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.


By clicking Submit users are agreeing to follow the Terms of Service
comments powered by Disqus

Most Popular Stories