Asparagus and creamy egg stew with black truffle coral

PROCEDURE:

Mix the water, sunflower seed oil, rice flour and black truffle in a bowl.

Heat a non-stick pan, pour a little mixture and ti let cook until crispy.

Pour the asparagus sauce into a saucepan and bring to a boil.

Meanwhile, simmer the water with salt and add a little white wine vinegar.

Lightly stir the water, creating a small whirlwind, add the content of the egg and cook following the poached egg procedure, keeping the yolk soft and creamy.

Repeat the procedure with the other eggs.

Pour the heated sauce into the individual dishes, place the egg in the centre and garnish with the crunchy truffle coral.

SUGGESTIONS:

The new Sugosi® asparagus sauce recipe enhances the characteristic flavour and makes the most of the natural colour of this vegetable to the advantage of the chromatic aspect of the preparation.

It greatly reduces the time and waste for its preparation.