Brioche Toast with Asparagus and Poached Egg

Method

1. Prepare the asparagus: snap off the woody ends at their natural breaking point. For thicker spears, cut them in half lengthwise to ensure even cooking. Wash thoroughly, especially the stems.
2. Blanch the asparagus in a large pot of boiling salted water for a very short time until bright green and still crisp. Immediately transfer to an ice bath to stop cooking and preserve the color.
3. For the parmesan fonduta: gently heat 100 ml of fresh cream in a small pan until just barely simmering (do not boil). Add 100 g of grated Parmigiano Reggiano or Grana Padano and a pinch of black pepper. Stir until smooth.
4. To enrich and thicken the fonduta, whisk in two egg yolks off the heat, then return to low heat and stir until the mixture reaches 80°C (do not boil). The fonduta will thicken as it cools.
5. Slice the brioche bread into thick slices (about 2 cm). Toast in a non-stick pan with a little butter until golden brown on both sides and crispy on the outside, soft inside.
6. In the same pan, add a bit more butter and sauté the blanched asparagus with salt and pepper for a minute to warm through and enhance flavor.
7. Poach the eggs: bring a pot of water to a gentle simmer with a splash of white wine vinegar. Create a gentle vortex, then carefully drop in a fresh egg. Cook until the white is set but the yolk is still soft, about 3 minutes.
8. Assemble the dish: place the toasted brioche on a plate, top with the sautéed asparagus, then the poached egg. Spoon the parmesan fonduta around or over the top. Garnish with fresh basil leaves and an edible flower if desired.