List of Ingredients
- 1 LB. of asparagus, cleaned
- 1/2 C. of milk
- 4 OZ. of blanched almonds, plus extra
- 8 WHOLE of eggs
- Stale bread
- Salt
- Pepper
Method
Place the eggs in a large oven-safe pot filled with at least 5 quarts of water. Heat the water to about 160 °F, when the first bubbles begin to appear, then transfer the pot to the oven at 160 °F for 25-30 minutes. Cut the asparagus into pieces and set aside the tips.
Cook the stalks in salted boiling water for 5-6 minutes, then drain and purée until creamy; add a little of the cooking water if necessary to achieve the right consistency. In the same cooking water, blanch the asparagus tips for 2-3 minutes, then drain. Whisk the milk in a blender with the almonds and a pinch of salt, then strain it through a sieve to make it smoother.
Crumble the bread in a blender and toast it in a pan with a drizzle of oil and salt, until golden. Pour the asparagus cream into individual plates, break the eggs on top, then add the asparagus tips and the almond milk. Garnish with the toasted bread crumbs, almond pieces, and pepper.