It is in the kitchens of Norbert Tarayre's restaurant Sapristi, located in Reuil-Malmaison, that the chef Gilbert Benhoud officiates. For a seasonal recipe, which associates pretty green asparagus and creamy scrambled eggs, we follow his recipe step by step.
Something to brighten up your breakfasts during this confinement!
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Recipe of scrambled eggs cooked creamy with asparagus tips by Chef Gilbert Benhouda
For two people
Ingredients:
- 8 extra fresh whole eggs
- 150gr of soft butter
- 2 nice pieces of green asparagus
- Flower of salt
- Espelette pepper
Preparation:
- Break the eggs into a bowl and mix them gently without them becoming frothy and add the fleur de sel then put them into a saucepan with half the melted butter.
- Gently whisk the eggs over low heat until they are three quarters of the way cooked. Remove from the heat and add the rest of the cold butter to stop the eggs cooking and make them creamy.
- Cut the green asparagus in half lengthwise after removing the wood (the bottom part), then cut the two parts into bevels and plunge them into boiling water for 4 minutes before cooling them.
- Arrange the scrambled eggs in a soup plate and place the warmed green asparagus on top.
Chef's tip: Any topping is good in a scrambled egg: smoked salmon or Gravlax, ham or bacon, cheese or herbs, mushrooms or other seasonal vegetables...
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Location
Sapristi!
20 Boulevard du Maréchal Foch
92500 Rueil Malmaison
Official website
www.sapristi.com
