ASPARAGUS WITH POACHED EGG AND TRUFFLE AIOLI

Ingredients (Serves 4)

10g whole garlic cloves 1kg asparagus
5g truffle paste olive oil
3 egg yolks 1/2 teaspoon salt
1/2 tablespoon whole grain mustard 1/2 teaspoon sugar
2 teaspoons white wine vinegar 1 tablespoon white wine vinegar
2 teaspoons lemon juice salt and pepper
250ml canola oil parmesan cheese
4 eggs  

Method

  1. To make the aioli, preheat your oven to 200°C. Turn down the oven to 180°C and par-roast the whole garlic cloves for 7 minutes.
  2. In a food processor, place vinegar, lemon juice, egg yolks, mustard and roasted garlic. Blend all in blender and drizzle oil in slowly. Add the truffle paste right at the end, as it carries a bit of salt. Season to taste.
  3. Fill a large pot with enough water to cover all of your asparagus. Add salt and sugar and bring to the boil. Fill a medium pot with one litre of water. Add 1 tablespoon of white wine vinegar and bring to the boil.
  4. Snap the woody end off the asparagus (approximately 4cm) from the bottom and place in the large pot of boiling water for five minutes, or until tender. Place onto a tray, cover well with olive oil and season with salt and pepper.
  5. At the same time, place four eggs into the vinegar water. Poach for five minutes and the yolks are still runny. Place onto a paper towel to get all the water off.
  6. Plate a stack of asparagus, drizzle with truffle aioli and place the egg on top. Finish with some freshly shaved parmesan and a squeeze of lemon juice.

The Perfect Dish to enjoy with
A REFRESHING Golden Lager