RECIPES - Slow-cooked egg with English Asparagus, hazelnuts crumble and black truffle

by Marcello Muiesan

Don't be scared and don't be alarmed, even if you don't have the Sous Vide you can still make this recipe.

Cook it as a started or as a luxury breakfast, either way, you will have a full flavor dish with seasonal ingredients to delight your palate.

Ingredients for serving 4 people:

12g of black truffle

For the hazelnuts crumble 

30gr flour “00”
30gr breadcrumbs
30gr hazelnut flour
30ml water

Pre-heat the oven at 150 degrees.

Mix well together with the flours the breadcrumbs in a large flat saucepan.

Add the water drop by drop stirring in a circle with your hands, the dry compost will begin to clump together and form small pellets.

Pass them through a sieve and break the bigger pieces, we only want the smaller ones.

Cook them for 45 minutes in the pre-heat oven, stirring regularly.

For the slow-cooked egg

4 eggs

Preheat the sous vide water bath to 62.5° C.

Gently set the eggs at the bottom of the container, and let it cook for 1 hour.

Take them off and pass it through cold water to stop cooking.

If you don't have the Sous Vide, just poach the egg, is not going to have the same texture but it will work just fine.

For the English asparagus

8 Thick English asparagus

First of all, you need to trim the woody edge of the asparagus, then peel them off to remove the first layer of skin.

Place one asparagus on a flat surface and applying good pressure on the peeler, cut a strip few millimeters thick. Start for the bottom and go up through the whole of it to the spear.

Repeat the process for all the asparagus.

Bring salted water to a boil in a small saucepan, add the asparagus stripes and let them cook for 30/40 seconds, they need to bend without breaking.

Drain them and put in ice water, once cold, dry them, and set aside.

For the presentation (one portion)


Place a strip of crumble on the center of the plate.

Warm up the asparagus in hot water, drain and season with oil and pepper, swirl each strip, and place them on top of the crumble.

Crack the eggshell on the middle of the plate and let the inside sliding out without breaking the egg yolk

Shave about 3 grams of black truffle on top.

Wine pairing

Valdobbiadene D.O.C.G. Brut "Rive di San Pietro di Barbozza" - Riva Caselle 16

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