- 6 white asparagus
- 6 morels (cleaned)
- 2 radishes
- 1 bunch ramp tops
- 1 egg yolk
- 1 shallot
- 2 pounds (907 grams) butter (cubed)
- 1 tablespoon (15 milliliters) water (for beurre monte)
- 4 ounces (113.3 grams) Delice de Bourgogne cheese
- Dandelion greens
- Sheep sorrel
- Red orach
For the white asparagus
Trim away the woody ends and blanch the white asparagus in salted boiling water until cooked (three minutes). Transfer to an ice bath. Once cool, cut each piece into three small pieces (batons). Reserve for later.
For the ramp top puree
In a saute pan, add the diced shallot and one tablespoon (15 grams) of butter to hot pan. Sauté shallot until translucent. Add cleaned ramp tops and cook for five to seven minutes. Add cooked mixture to blender and puree on high for thirty seconds. Chill and reserve.
For the beurre monte
Add one tablespoon (15 milliliters) of water to saucier pot, heat, and slowly add the cubed butter. Whisk constantly until water and butter have emulsified. Season generously with salt and pepper. Reserve on a simmer.
For the egg yolk
Cook for one hour at 63.5º C (146º F) in a mixture of grapeseed and olive oil.
Gently poach the cleaned morels in the beurre monte mixture for four
minutes. Wipe off any excess butter. Put on the plate.
Toss the white asparagus in a small amount of the warm beurre monte, and put on the plate.
Spoon the ramp top puree alongside the morels and white asparagus.
Place the Delice De Bourgogne on the plate.
Add warm egg yolk, sliced radish, dandelion greens, red orach, and purslane.