Recipe: Verrine of creamy organic green asparagus and organic soft-boiled egg

A veritable delight for the senses, fresh tastes, textures and colours to delight the palate and the eyes. A wonderful dish for lunch, to serve to guests for brunch or a light supper. Paired with a dry white wine or dry champagne, and fresh brioche or Poilane bread toasted and lightly buttered, to compliment the meal.

Recipe for verrines of 4 people

Difficulty level : easy / Preparation and rest : 3 hours and 5 minutes / Time to bake : 5 minutes

  • 1 kg of organic green asparagus (45% loss in cooking and peeling)
  • 3 L of water
  • 75 g coarse salt
  • 75 g vegetable stock
  • 5 g of gelatin
  • 6 ultra-fresh organic eggs
  • 35% firm whipped cream
  • Olive oil,
  • Pepper
  • salt


step 1: Preparation of the asparagus

  • Peel the green asparagus and cook them in salted water (25 g coarse salt per liter) so that they are melting and a little firm.
  • Remove the tips to about 5 cm and set them aside in about 250 g of ice water.
  • Cook the tails again until they have melted. Once they are well cooked, mix them in a blender with the vegetable stock and gelatine, previously soaked in cold water.

step 2: Rest

  • Leave the preparation to cool for 3 hours in the fridge.

step 3: Seasoning and preparation of poached egg

  • Add the whipped cream and adjust the seasoning to your liking.
  • Drain and cut the asparagus tips at an angle, season.
  • Poach the eggs for 5 minutes and 15 seconds in simmering water.
  • Spread them out and keep them in a cool place.


  • Arrange the creamy mixture at the bottom of the glass, then the soft-boiled egg and finally cover with the green asparagus tips on a bevel.

Recipe by Sébastien Monceaux , FAUCHON Paris


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