Jean-François Plante's recipe

Prep time 10 min • Cook time 12 to 15 min • Servings 4

Ingredients:  

28 medium asparagus, trimmed and peeled at the base

100 g (3½ oz) thick bacon, diced

1 shallot, finely chopped

Juice of 1 organic (or blanched) orange

125 ml (½ cup) heavy cooking cream

2 tbsp fresh basil, finely chopped

1 tbsp flat-leaf parsley, finely chopped

4 large eggs

Grated zest of 1 organic (or blanched) lemon

Fleur de sel

A few small salad croutons

Salt and freshly ground pepper

Instructions: 

1. In a pot of boiling water (or in a steamer), cook the asparagus until al dente. Drain and set aside.

2. Meanwhile, in a skillet, cook the bacon over medium-high heat for 3 minutes. Add the shallot, season with salt and pepper to taste, and cook for another 2 minutes.

3. Remove the fat from the bacon and deglaze with the orange juice. Reduce for 2 minutes. Add the cream, basil and parsley. Over low heat, reduce for 3 minutes.

4. Meanwhile, place the eggs in a pot of salted water, bring to a gentle boil and cook until soft-boiled (runny), 6 minutes. Remove with a skimmer and let cool slightly before peeling.

5. Place the asparagus in the cream sauce. Toss gently and heat for 1 to 2 minutes.

6. Divide the asparagus among four plates. Drizzle with the sauce and place a soft egg on each bouquet of asparagus. Split the egg whites slightly to release the yolk. Season with pepper and garnish with a little fleur de sel and a few croutons.