Green asparagus cream with truffled egg

For the cream:

• Simmer the chives, the leeks and the zucchini in the butter.
• Add the potato, cover with the poultry stock and let it cook for 30 minutes.
• Blanch the wild asparagus in salted boiling water, cut off the yolks and set aside for the set up.
• When everything is cooked add the asparagus and blend.
• Add the salt.

For the truffled egg:

• Crack the quail egg and sprinkle over a little chopped truffle.
• Wrap in plastic and boil for 5 minutes in boiling water.

SET UP

• Put the cream in a shot glass.
• Garnish with the yolks of the asparagus and the truffled egg.
• Add a few drops of truffle oil and sprinkle with Maldon salt.