Asparagus, Morels & Egg

Name: Asparagus, Morels & Egg
Ingredients: 24 each Medium Asparagus spears; ¼ lb Morels; 4 Eggs; Jacobson Flake salt; Freshly ground black pepper; Parmigiano Reggiano cheese; 4 Tbsp Unsalted Butter; ProBond® Luxe™ Saucier Pan, 2-Quart; ProBond® Luxe™ 8.5-Inch Skillets

Asparagus, Morels & Egg

Courtesy of Chef Chris Cosentino

Rated 5.0 stars by 1 users

As spring hits in full force, we get amazing asparagus in Northern California. A little brown butter, a sizzled egg & some earthy morels along with the salty richness of the Parmigiano Reggiano, makes for a perfect taste of spring.

Ingredients

24 each Medium Asparagus spears
¼ lb Morels
4 Eggs
Jacobson Flake salt
Freshly ground black pepper
Parmigiano Reggiano cheese
4 Tbsp Unsalted Butter

Directions

Snap the tough ends from the asparagus spears, where the asparagus breaks is where the asparagus is tender. Discard the tough woody stalk ends.
Fill a large Hestan stainless steel saucepan 3/4 full of water, add 1 Tablespoon of salt, and bring to a boil over high heat.
Prepare 4 plates for serving.
Put a Hestan stainless steel 8.5” skillet on medium heat. Add 2 Tbsp butter to the pan. Once it bubbles and starts to brown add the morels, thyme, and garlic clove and sauté gently until tender about 4 minutes. Then season with salt, add black pepper and remove from heat but leave it in the pan on the stove to stay warm.
While the morels are cooking, blanch the Asparagus in the salted boiling water. Cook for 2 minutes, drain, and divide the asparagus spears onto the 4 plates. Season the asparagus with flake salt and fresh ground black pepper.
Put another Hestan stainless steel 8” skillet on medium-high heat, add 2 Tablespoon butter, then add the eggs. Season the eggs with salt and pepper.
Place a fried egg on top of the asparagus on each plate, then spoon the morels over the egg & asparagus.