Perfect egg: Cook the eggs at 64°C in a steam oven for 1 hour. Carefully remove shells and keep warm.
Green asparagus: Remove ‘scales’ from the spear, make a small circular incision 6 cm away from the tip of the asparagus. Peel with a vegetable peeler and rinse. Trim spears to 12 to 14 cm long and set aside.
Agria potato gnocchi with lemon: Place washed potatoes on a bed of coarse salt. Bake in the oven heated to 180°C. Remove the skin, push the flesh through a fine sieve while hot (for 200 g pulp). Cool. Add the chopped candied lemon and flour, mix with a wooden spoon, add the egg yolk. Mix until combined and smooth; roll out to form regular rolls 1.5 to 2 cm in diameter. Cut into 6 to 8 g even pieces. Form small balls and shape on a gnocchi board.
Refrigerate. Cook in a large quantity of boiling salted water 2 to 3 minutes, drain and set aside.
Fried black olives: Combien the ingredients. Deep fry until lightly coloured, in the oil heated to 160°C. Drain.
Cook the asparagus: Sweat asparagus in the olive oil, garlic and salt. Add mineral water, bring to the boil, and cook for about 5 to 6 minutes. Remove the asparagus and keep warm. Increase heat and reduce the cooking liquid with the sake by half; whisk in the cold butter to form a liaison. Add oven-dried tomatoes cubes, chives and black olive slices. Check seasoning for salt and pepper.
To serve: Colour the gnocchi in a pan with olive oil. Arrange 4 asparagus per plate, place a shelled egg in the center, coat with cooking liquid, add a few gnocchi, baby salad leaves, goat cheese curds and fried black olives. Decorate with garlic flowers.
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