Mushrooms, Asparagus and Micro Greens with an Egg Foam
1 cup truffles, morels or other mushrooms, sliced in half
1 tablespoon butter or oil
8 ozs asparagus
1 egg for each serving, poached (4 or 5 eggs)
Egg Foam Sauce
1/4 cup chicken broth, boiling hot
2 eggs, beaten to create a foam
1/8 teaspoon salt
Dash white pepper
Saute’ truffles or mushrooms in butter until tender. Set aside. Microwave asparagus that has been rinsed with water for about 3 minutes or until tender in a microwave-safe dish. Place egg in serving dish. Top with mushrooms and asparagus.
Combine all the ingredients for the sauce in a small bowl and whip until foamy. Spoon sauce over each serving and garnish with micro-greens and croutons.
Truffles and Basil Penne
1 lb. penne pasta
1 fresh sliced truffle (or favorite mushrooms sautéed)
3 cloves garlic, minced
1 tablespoon oil
1 bunch basil, cut into strips
1/2 cup Parmesan cheese
Prepare pasta according to package directions. While pasta is cooking, saute garlic in oil for about 30 seconds. Drain pasta. Add garlic and freshly grated Parmesan cheese. Stir in basil. Add salt and pepper to taste. Garnish with slices of the raw, white truffles.