Asparagus with Morels, Meurette Sauce and Broken Egg Recipe

Ingredients:

• 1 lb asparagus, trimmed
• 1 cup fresh morels, sliced
• 4 eggs
• 1/2 cup red wine
• 1/4 cup red wine vinegar
• 2 tbsp tomato paste
• 1 shallot, minced
• 2 garlic cloves, minced
• 2 tbsp butter, divided
• Salt and pepper to taste

Instructions:

1. In a large pan, heat 1 tbsp butter over medium-high heat until melted.
2. Add the morels and sauté for 3-4 minutes until tender. Remove from pan and set aside.
3. Add the asparagus to the same pan and sauté for 5-7 minutes until crisp-tender.
4. Meanwhile, in another small saucepan, melt the remaining 1 tbsp butter over medium heat.
5. Stir in the shallots and garlic and sauté for 2-3 minutes until softened.
6. Stir in the red wine, red wine vinegar, and tomato paste. Bring to a simmer and cook until reduced to a thick sauce, about 10 minutes.
7. Season with salt and pepper to taste.
8. Bring a small pot of water to a simmer.
9. Crack each egg into a separate ramekin or cup.
10. Slowly pour each egg into the simmering water and let cook for 2-3 minutes until the whites are set and the yolks are still runny.
11. Remove each egg with a slotted spoon and set aside.
12. Place the asparagus on a platter and top with the morels.
13. Drizzle the meurette sauce over the asparagus and morels.
14. Top with the broken egg and serve immediately.

Verdict:

This dish is a true masterpiece of flavors and textures. The earthy morels and crisp asparagus are perfectly complemented by the tangy meurette sauce and the indulgent broken egg. This is a great dish for a dinner party or a special occasion.

Serving suggestions:

This dish pairs well with crusty bread and a light salad. A glass of red wine would also be a great accompaniment to this meal.