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Asparagus, mushroom, eggs

by Rita Nohra April 4, 2019
GOURMET

GREEN ASPARAGUS AND SAUTÉED MUSHROOM CASSEROLE WITH POACHED EGGS

BY CHEF FRANK PAGE, PHOENICIA BEIRUT HOTEL
Serves 4 | Prep/cooking 60 mins
INGREDIENTS
  • 20 pc Green Asparagus
  • 4 pc Farm Bio Egg
  • 200 g Paris mushroom
  • 100g Crabs mushroom
  • 60g Shallots diced
  • 10g Garlic cloves
  • 2 bundle Chives chopped
  • 1 bundle Chervil
  • 30g Mix Young Sprout
  • 20g Baby spinach leaf
  • 20g Baby beetroot leaf
  • Salt
  • Salt Flower (flakes)
  • Crushed Pepper mil
  • White pepper powder
  • 10cl Olive oil
  • 140g Water
  • 60g Oil
  • 20g Flour
  • 40g Dry morel
  • 100g Peeled shallot
  • 15cl White sweet wine lacrima d’Oro (Château Kefraya)
  • ½ bundle French thyme
  • 10cl Virgin olive oil
  • 30g Butter
  • 15cl Morel juice
  • 10cl Reduced veal stock
  • 10cl Cream
  • 30g Butter (French Echiré)
PREPARATION

1. Boiled the green asparagus in a salted water then put them in ice water.

2. Cut the shallots in half and pan fried them with garlic cloves in butter with a strand of thyme.

3. Add the mushrooms and cooked them until them become golden brown.

4. Season with salt and crushed pepper and reserve aside.

5. Poached the eggs in a special pan for 4 mn.

6. Pan fried without coloring the green asparagus with butter, season with salt & pepper.

7. Set up the different preparations in a plate.

8. Add the bread tuille.

9. Decoration and presentation like on the picture.

10. Proceed to cook the diced shallot in a butter and olive oil.

11. Add a strand of thyme in a pan.

12. Cook without coloring.

13. Add the morels who have been soaked, cutted and washed properly.

14. Add the morel juice.

15. Add the veal juice.

16. Reduced to 1/3.

17. Add the cream.

18. Removed the morel cooked.

19. Pass the sauce in the strainer.

20. Season with salt and pepper.

21. Add butter and reserved aside.

AsparagusBaby Beetroot LeafBaby Spinach LeafButterChervilChivesCrabs MushroomCreamCrushed Pepper MilDry MoreleggsFlourfrank pageFrench ThymeGarlicGourmetMorel JuiceOlive OilParis Mushroomphoenicia hotelReduced Veal StockSalt FlowersShallotsSproutWhite Pepper PowderWhite Sweet Wine
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
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      • EGYPT
      • JORDAN
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    • Column2
      • T&F’S PICKS
  • People
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  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
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      • Salads
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    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
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    • Column3
      • Vegetarian
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    • Column 4
      • Desserts
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  • ON THE MARKET
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books