Recipe: Michael O'Connor's grilled asparagus with truffled poached egg
Four of Northern Ireland’s best chefs give us a glimpse of the delights which will be on offer at next week’s Belfast Taste & Music Fest.
What you'll need
2 x 250g packs asparagus
5 medium/large free range eggs
10g fresh truffle
100ml white wine vinegar
150g breadcrumbs (Panko if possible)
White truffle oil
Cracked black pepper to season
Cut the base off the asparagus. If they are|especially thick, you can peel the ends to about half way up. Crack four eggs into|separate cups and add to a deep pot of|boiling water with the vinegar. After three minutes, refresh the eggs in an ice bath.
In a baking tray, drizzle the truffle oil into the flour and mix with the remaining egg. Mix in the breadcrumbs the roll the poached eggs in the mixture. Place the rolled eggs into a fryer for 45 seconds to 1 minute.
Lightly blanch the asparagus in salted water for 2-3 minutes, then place in a hot griddle pan and chargrill with a little olive oil. Divide the asparagus onto four plates with one poached egg on top. Slice the truffles very finely and drizzle with truffle oil.