Chef Barbato's Egg (Uovo Barzotto with Asparagus and Potato Cream)

Method

1. Boil the potatoes in salted water for 20–25 minutes until tender.
2. Meanwhile, cut the asparagus in half. Place asparagus and leek in a pan with a couple of fingers of water, season with salt and pepper. Cover and cook for about 10 minutes.
3. Transfer the cooked asparagus and leek along with a couple of ladles of the cooking liquid to a blender and blend until smooth.
4. When the potatoes are done, mash them with a potato ricer into a separate saucepan.
5. Add the asparagus-leek cream to the mashed potatoes and cook over low heat for 8–10 minutes, stirring, until the puree thickens and pulls away from the pan.
6. Add the fresh cream and cook for another 3–4 minutes. Then remove from heat and blend with an immersion blender until very smooth.
7. Bring a pot of water to a boil, add a tablespoon of apple cider vinegar and salt. Gently add the eggs (at room temperature) and cook for exactly 5 minutes and 45 seconds. Remove and immediately place in cold water for at least 1 minute to stop the cooking.
8. Peel the eggs carefully – the shell should come off easily due to the vinegar and thermal shock.
9. Finely chop some chives.
10. To plate: spread the warm puree on a plate, sprinkle with chives, place the egg on top, season with pepper and a drizzle of extra virgin olive oil. Optional: add caviar or truffle.