Poached egg with asparagus and cream of Piemontino Valgrana




200 g of Piemontino Valgrana
2 dl of milk
12 asparagus
4 eggs
An egg’s yolk


Prepare the cream by heating the milk to 60° and add the grated Piemontino. Melt the compound bain marie and end with the yolk. 
Cook the poached egg and boil the asparagus in salty water, cut them into pieces and serve by pouring the cream as the bottom, then the asparagus well arranged and, finally, the poached egg.

Chef Paolo Lautero