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White Asparagus with Fricassée of Mushrooms and Poached Egg


For 6 servings: 

2kg of white asparagus
2 punnets fresh button mushrooms
6 organic eggs
2l water, for boiling asparagus and poached egg
White wine vinegar
50g butter
2 cloves shallot, chopped
1 bunch chervil or Italian parsley, finely chopped
Huber's cooked ham
Sea salt

Cooking Method

For the asparagus:
1. Peel the asparagus with a vegetable peeler.
2. Place asparagus in a pot large enough to fit them comfortably or cut the asparagus into halves.
3. Fully submerge them in water, ensuring water covers up about 1cm above the asparagus. Bring to boil for 10 to 20 seconds and set aside in the water for about 10 minutes.

For the poached egg:
1. Bring water to a gentle simmer and add a dash of white wine vinegar.
2. Crack eggs in a cup or a shallow bowl.
3. Tip the eggs into water, one at a time.
4. Let them cook for about 20 seconds.
5. Bring the whites nearer the yolks with a small spoon. Do this slowly and gently to avoid breaking the yolks.
6. Cook for another 3 minutes before transferring eggs to cool/ice water. 

For the mushrooms:
1. Remove and discard mushroom stems. Rinse mushroom thoroughly under running water to remove any debris on the caps. Refrain from soaking them in water as they will then take in the water; this weakens their flavour and makes cooking them difficult. 
2. Bring a large pan of salted water to boil then blanch the mushrooms. This will seal the flavour, keeps the colour and preserves their texture.
3. In a frying pan, melt butter before adding the shallots. Sweat shallots over low heat until translucent (do not allow shallots to turn brown). Add mushrooms.
4. Finish with chervil or parsley.
To serve:
Serve white asparagus with poached egg, mushrooms and a few slices of Huber's cooked ham. 

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