Carpaccio of white asparagus, lardon, Roquefort and poached egg

INGREDIENTS

1 bunch of organic white asparagus from Domaine d'Uza
150g of lardons
60g of Roquefort cheese
4 extra fresh eggs
Balsamic vinaigrette
Fleur de Sel
Espelette pepper

PREPARATIONS

Peel and wash the asparagus, cut them into thin strips lengthwise and steam them for 5 minutes

Meanwhile, brown the lardons, crumble the Roquefort

Arrange asparagus strips on plates, sprinkle with bacon and Roquefort crumbs. Drizzle with vinaigrette.

Poach the eggs and place one on the plate

Sprinkle with a little fleur de sel and Espelette pepper and serve immediately.

Carpaccio of white asparagus, lardon, Roquefort and poached egg

Alain Passard and asparagus, it's a story... phallic! The genius of the Arpège's vegetables is known for roasting a bundle of green stalks vertically in butter for a long time (...) Which asparagus? The white organic Landes asparagus from the Domaine d'Uza at the beginning of the season

Jean-Claude Ribaut, The chefs are playing with asparagus