Green asparagus cream with truffled egg

45 min
Temperature: Warm
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Spring onions 2.0 ud
Courgette 0.15 kg
Leek 1.0 ud
Butter 0.005 kg
Potatoes 0.075 kg
Quail eggs 5.0 ud
Truffle 0.2 g
Salt flakes 2.0 g

For the cream:

  • Simmer the chives, the leeks and the zucchini in the butter.
  • Add the potato, cover with the poultry stock and let it cook for 30 minutes.
  • Blanch the wild asparagus in salted boiling water, cut off the yolks and set aside for the set up.
  • When everything is cooked add the asparagus and blend.
  • Add the salt.

For the truffled egg:

  • Crack the quail egg and sprinkle over a little chopped truffle.
  • Wrap in plastic and boil for 5 minutes in boiling water.


  • Put the cream in a shot glass.
  • Garnish with the yolks of the asparagus and the truffled egg.
  • Add a few drops of truffle oil and sprinkle with Maldon salt.
Nutritional information (1 portion)
Fiber 7.42 g
Saturates 1.01 g
Monounsaturated fatty acids 0.96 g
Polyunsaturated fatty acids 0.67 g
Cholesterol 76.57 mg
Calcium 189.34 mg
Iron 3.57 mg
Zinc 0.91 mg
Vitamin A 227.61 ug
Vitamin C 62.09 g
Folic acid 161.88 ug
Salt (Sodium) 60.77 mg
Sugars 15.37 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.