Auberge du Soleil

Oct 18, 2013

Served at Auberge du Soleil, Napa Valley California

Asparagus, Slow Cooked Egg (Makes 4 Portions)

  • 2 bunches of asparagus
  • 4 eggs
  • 12 ounce Kampachi Fillet
  • Fleur de Sel (French sea salt) to taste


Heat a water bath with a thermo-circulator to 63 degrees Celsius. Submerge the eggs in the water bath for 45 minutes. Shock the eggs in ice water and reserve. Peel all but 2 spears of asparagus. Using a peeler, shave thin strips of asparagus from the unpeeled spears and reserve in ice water. Cook the peeled asparagus in salted boiling water until tender. Drain and divide the asparagus spears and arrange among four plates. Reheat the egg for 5 minutes in the water bath at 63 degrees Celsius. Break eggs one by one into a bowl and place on the asparagus. Season eggs with fleur de sel. Slice Kampachi and place on the eggs, season with fleur de sel. Lightly splash with Black Olive Vinaigrette. Garnish with shaved asparagus.

– Robert Curry
Executive Chef, Auberge du Soleil