Asparagus sauce

Code T2507

Asparagus and creamy egg stew with black truffle coral



Ingredients for 4 people

70 g water

25 g sunflower seed oil

8 g rice flour

Black truffle powder or paste

500 g “I Grandi Classici” Sugosi® asparagus sauce

4 fresh eggs

white wine vinegar as needed

salt to taste



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.


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.

Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato


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