By Chef Alessio Bagnoli
A simple yet refined appetizer that celebrates the arrival of spring.
Asparagus, a seasonal vegetable with an elegant flavor, meets the creaminess of marinated egg yolk in a dish that balances subtle contrasts and textures. A recipe rooted in local tradition and nature — perfect for those who love well-executed, essential cuisine.
Ingredients (serves 4)
- 16 fresh green asparagus
- 4 egg yolks
- 100 g salt
- 100 g sugar
- Dianella extra virgin olive oil
- Freshly ground black pepper
Preparation
Marinate the yolks.
In a bowl, mix the salt and sugar. Spread half of the mixture in a container, make 4 small indentations, and gently place the yolks in them. Cover with the remaining salt and sugar mix. Seal and let marinate in the fridge for 2 hours. The yolks will firm up and develop a creamy texture.
Clean and blanch the asparagus.
Wash the asparagus, trim the woody ends, and peel slightly if needed. Blanch them for 2-3 minutes in salted water, then cool them quickly in ice water to preserve their color and stop the cooking process.
Sauté in a pan.
In a hot pan, drizzle some Dianella extra virgin olive oil and lightly sauté the asparagus until just golden.
4. Plate the dish.
Arrange the warm asparagus on the plate and gently place a portion of marinated yolk on top of each serving. Drizzle with a bit of raw olive oil and a grind of black pepper.
Chef’s Tip
You can finish the dish with a few shavings of Tuscan pecorino cheese or a sprinkle of bottarga for a bolder flavor.
The marinated yolks can also be prepared in advance: after 2 hours of marination, they can be stored in the fridge for 2-3 days.
A dish that celebrates spring with taste and simplicity.
Best paired with a fresh white wine or a classic method sparkling wine from our cellar.
