Oven roasted green asparagus, crushed hard boiled egg, white wine and fresh chives sabayon, toasted hazelnut powder |

Preparation time: 45 min

Preheat your Oven at 425 °F

• Asparagus

  In a large pot of salted boiling water, blanch the asparagus for 3 minutes.  Strain and transfer to an ice bath to stop them from over cooking and to keep the chlorophyll a bright green.

  Transfer the asparagus to a baking sheet and sprinkle with oil, salt and pepper.

  Transfer to the oven for 4 minutes at 425°F just before serving.

• Eggs and hazelnuts

  The eggs

  In a pot of boiling water, delicately place the eggs and cook for 10-12 minutes once boiling.

  Once done, transfer to cold water to stop the eggs from cooking.  Peel the eggs. Chop the eggs making sure to keep some texture, we don't want a purée.

  The hazelnuts

  In a hot skillet with a drizzle of oil, cook the hazelnuts until they have a nice golden color.  Next, crush them with the bottom of a pot or pan.

• Sabayon

  On top of a steam bath, whisk the egg yolks with 100ml of wine until they have a nice foamy light texture.  Make sure not to over cook the eggs while whisking.  If at any point the bowl is too hot to hold with a bare hand, remove from the steam bath and continue whisking away from the heat source.

  Season to taste.

• Plating

  On a flat plate, place the asparagus side by side.  Sprinkle with the roasted hazelnuts.  Sprinkle with the eggs as well.  Drizzle with the sabayon and garnish with some finely sliced chives.