ROASTED MUSHROOMS with ASPARAGUS with Truffle poached EGG
© Marieke Brugman
3-5 thick spears of asparagus per person
1 large flat mushrooms per person
olive oil m(EVOO) hazelnut oil, truffle oil
1 organic farm egg per person
1 slice of prosciutto per person
1 cup finely grated Parmesan
zest from 1 lemon
pinch fresh ground pepper and seasalt
2 cloves very finely crushed garlic
chopped hazelnuts (1 cup)
1 organic egg per serve
For the Mushrooms.
Mix 1 cup of olive oil with a tablespoon of hazelnut oil a few drops of truffle oil and lemon juice. Paint both sides of the mushrooms with this mix. Put on a baking tray lined with foil and baking paper.
Season with maldon sea salt, pepper, fresh thyme and a handful of chopped roasted hazelnuts and a sprinkling of grated parmesan.
Place foil over the top and crimp the edges together to make a balloon. Place in a hot oven for 20 minutes.
For the Asparagus:
Snap asparagus ends where they are naturally inclined to break and peel the lower half.
Paint with olive oil mixed with a tablespoon of hazelnut oil, a few drops of truffle oil , some maldon sea salt and white pepper and cook under the griller until tender
Roast in a hot oven about 10-15 minutes.
Place prosciutto slices under the griller until lightly crisped. Set aside.
For the eggs:
Combine some melted duck fat with some truffle oil, sea salt and white pepper.
Line moulds such as small ramekins or Chinese tea cups with gladwrap.
Pour in 1 teaspoon of the aromatic oils. Drop in a whole egg and twist the clingwrap around to make a “ball” shape.
Place in a hot water bath and poach until whites are set.
Open mushroom packet and centre one mushroom on plate. Add a bundle of asparagus. Top with poached egg.
Garnish with pancetta or prosciutto crisped.
Pour around the juices from the mushrooms.
Add a drizzle of salsa verde.
For the salsa verde- in a blender combine:
1 bunch flat leaf parsley
zest and juice of a lemon
2-3 cloves garlic
1 tbsp capers, desalinated
4 sweet and sour pickled cucumbers
6 anchovy fillets
olive oil to make a thick sauce