The recipe of Nicolas Legret, chef of The Willard Room

Serves 4

24 medium-sized asparagus, their stalks peeled
12 ounces fresh cleaned morel mushrooms
1 shallot, peeled and diced
4 tablespoons butter
2 tablespoons chicken stock
1 tablespoon Chablis white wine
2 tablespoons white vinegar
1 tablespoon chopped parsley
4 organic eggs
Sea salt to taste
Freshly ground black pepper           

Bring a large sauce pan of salted water to a boil.
Add the asparagus and cook for 2 to 3 minutes.  Drain and set the asparagus aside.
In another pan, add water and the heat over high heat until the water is just beginning to bubble at the edges, add the vinegar and reduce the heat to medium-low.
Crack 1 egg into a shallow bowl.
Use a spoon to stir the water to make a whirlpool.
Quickly and carefully pour the egg into the moving water and poach for 1 to 2 minutes for a soft yolk or until it is cooked. Remove with a slotted spoon to a warmed plate and repeat for remaining eggs.
Warm up a sauté pan to medium heat and add 2 tablespoons of the butter. Add the morels, and cook for 2 minutes.
Add the shallots, and deglaze with white wine. Reduce until it has a thick consistency.
Add the chicken stock and reduce by about three-quarters.
Then add the remaining butter cut into cubes one at a time, stirring to incorporate, then the parsley and salt and pepper to taste.
Divide the asparagus between 4 warmed plates, spoon the morels over each then lay an egg over each portion and serve.

Related Information...