Poached Egg with Asparagus and Cacio e Pepe Cream

Method

1. To make the cacio e pepe cream, gently warm the cream in a small saucepan. Add grated pecorino romano and freshly ground black pepper, then whisk until smooth and creamy. If too liquid, add more cheese.
2. Prepare the asparagus: trim the woody white ends. Set aside a few spears for raw preparation. For the cooked asparagus, heat olive oil in a pan with a clove of garlic. Add the asparagus spears, season with salt and pepper, and cook until tender-crisp and slightly charred. Squeeze a little lemon juice over them and set aside.
3. For the raw asparagus salad: peel the outer fibrous layer of the remaining spears with a vegetable peeler to create thin strips. Dress with olive oil, salt, pepper, and lemon zest.
4. Poach the egg: bring a pot of water to a gentle simmer (small bubbles, not boiling). Add a pinch of salt and a splash of white vinegar (or lemon juice). Create a whirlpool with a whisk, then carefully crack the egg into the center. Gently fold the whites around the yolk with a spoon. Cook for about 3 minutes, then remove with a slotted spoon. Trim any ragged edges.
5. To plate: spoon a small amount of cacio e pepe cream onto the plate. Arrange some cooked asparagus on the side. Create a nest with the raw asparagus strips and place the poached egg on top. Finish with a pinch of salt and some lemon zest.