Mix the water, seed oil, rice flour and black truffle in a bowl.
Heat a non-stick pan, pour a little mixture and cook until crispy.
Pour the asparagus sauce into a saucepan and bring to a boil.
Meanwhile, boil the water with salt and add a little white wine vinegar.
Slightly stir the water, creating a small swirl, poor inside the water 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 plates, 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 emphasises the natural colour of this vegetable to the advantage of the chromatic appearance of the preparation. It considerably reduces the time and waste involved in its preparation.
