Asparagus cream with soft egg and sautéed crickets

We want to launch our brand new series of recipes on collaboration with Bugstronomy with this amazing spring dish. Bugstronomy is an up and coming Italian website dedicated to edible insects, novel foods and food tech.

 You can find the crickets used in the recipe in our shop.

 Ingredients for 4 servings:

Clean and cut the asparagus into 1inch chunks. Boil the asparagus in hot salted water for 5 minutes. When they’ll be slightly tender pulla them out of the water. Using an immersion blender render the vegetable to a cream using some of the cooking liquid to adjust the thickness of the cream. Place a medium pot full of water on the stove and with the help of a thermometer heat the water until it reaches 75°C. As soon as it reaches that temperature place the eggs in the water, turn the stove off and let the eggs cook in the water for 15 minutes. Once the time passed take out the eggs and cool them under cold running water or in an ice bath. For the last step sauté the crickets in a pan on medium-high heat with a teaspoon of olive oil for a couple of minute minutes and season with salt and pepper to taste. Plate in bowl putting a few scoops of asparagus cream then crack the soft egg on top and sprinkle the sautéed crickets on top.

@Mattia Marino Bugstronomy for FUTURE FOOD