“The beauty of this recipe is the simplicity of its presentation and the quality of the ingredients. Asparagus should be freshly picked (within two hours of being pulled from ground).”

Serves 8 appetizers


2 bunches white asparagus

2 bunches green asparagus

8 farm-raised organic chicken eggs

½ quart milk

3 tablespoons butter

1 lemon, juiced

Salt and pepper

2 tablespoons olive oil

6 ounces aged Parmesan, shredded

Espelette seasoning


Preheat the oven. Trim off ends of white asparagus and green asparagus, then peel the stalks. Set bunches aside.

In a stock pot mix milk, 1 tablespoon butter, lemon juice and salt over medium heat. Add white asparagus, 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 5-10 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 Espelette seasoning. Serve immediately.

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