Chef’s Secret Revealed: Hélène Darroze Shares Her Scrumptious Spring Asparagus Recipe!

“This is a vegetable that is very close to my heart,” says the chef as she talks about asparagus. And it’s easy to see why! White asparagus is plush, meaty, and soft, offering a palette of very delicate tastes. Typically, it is boiled and served with mayonnaise, a white cheese sauce, or mousseline. However, Hélène Darroze suggests taking a creative turn by pairing it with a soft-boiled egg sauce, and the outcome is astonishing!

• 2 kg of white asparagus
• 4 eggs
• 25 g of whole grain mustard
• 30 g of salted capers
• 30 g of pickles
• 2 shallots
• 3 sprigs of tarragon
• 3 sprigs of cilantro
• 3 sprigs of flat leaf parsley
• Sherry or Barolo vinegar
• Extra virgin olive oil
• 30 g of coarse salt
• Espelette pepper

1. Peel the asparagus by laying them flat on a work surface and peeling from the tip to the end. Also, trim off the tough ends of the asparagus.
2. Tie them into bundles with kitchen string.
3. Boil water in a large pot, add the coarse salt and immerse the bundles of asparagus with the heads sticking out.
4. Cook for 3 to 4 minutes then lay the asparagus flat so they are completely submerged and continue cooking for another 8 to 15 minutes depending on their size. Check for doneness by piercing them with a knife tip (it should slide in like butter!).
5. Set aside the asparagus on a dish and let them drain.
6. For the sauce: Boil the eggs in simmering water for 6 minutes. Immediately place them in ice water and let cool.
7. Peel and slice the shallots. Dice the pickles. Peel the soft-boiled eggs.
8. Put the mustard in a small mixing bowl. Add the shallots, capers, and pickles and mix.
9. Add the soft-boiled eggs and break them up with a fork to combine with the other ingredients.
10. Mix in the olive oil and vinegar, season with salt and Espelette pepper (or substitute with black pepper).
11. Roughly chop the tarragon, cilantro, and parsley and add to the sauce. Mix well and transfer to a serving dish.
12. Arrange the asparagus on each plate, add the sauce, finish with a few drops of olive oil and serve immediately.

White asparagus grows in mounds of sand and is not exposed to sunlight, which is why it remains white. It is quite fibrous and has a relatively thick skin. Hélène Darroze recommends peeling it carefully, removing 1 to 2 mm of the skin. Importantly, do not discard the peels. They can be used to make a broth! Serve the asparagus warm for an enhanced flavor experience.