EVEREST – Chef J. Joho
INGREDIENTS
2 bunches white asparagus
2 bunches green asparagus
1/2 quart milk
3 tablespoons butter
1 lemon, juiced
Salt and pepper
8 farm-raised organic eggs
2 tablespoons olive oil
6 ounces aged parmesan, shredded
Espelette seasoning
METHOD
Preheat oven. Trim off ends of white asparagus and green asparagus, then peel the stalks. Set bunches aside. In a stockpot mix milk, 1 tablespoon butter, lemon juice and salt over medium heat. Add white asparagus and allow to simmer until al dente. Poach eggs in same pot and set aside. At the same time, drizzle green asparagus with 1 tablespoon olive oil, salt and pepper, then spread onto baking sheet and roast 5 to 10 minutes until tender. Arrange white and green asparagus onto 8 plates. Drizzle each dish with remaining olive oil, sprinkle with shaved aged parmesan and season with salt and pepper. Top each plate with one poached egg and finish with a dash of Espelette seasoning. Serve immediately.
