Family Recipe, Food and wine pairings

In the spring, as soon as the first green asparagus appears on the market stalls, Jean-Christophe Bourgeois has his own Sunday lunch ritual: oven-roasted asparagus, a perfectly poached egg, and a slice of country bread still warm.

It’s a simple dish, which he serves with a glass of “Le Grand Bourgeois”, our organic Sauvignon Blanc—fresh and easy to drink.

This recipe is part of our “Family Recipe” series: each season, a member of the Bourgeois family shares a dish they prepare to pair with one of our wines.

Serves 4 · Prep 20 min · Cook 15 min

Ingredients

• 1 bunch green asparagus
• 4 eggs
• 4 slices country bread
• 2 garlic cloves
• Olive oil
• ½ lemon
• Salt, pepper

Prepare the asparagus

Wash, peel and trim the base of the asparagus, then arrange them on a baking sheet.

Drizzle with a little olive oil, season with salt and pepper, and roast at 180°C for 12 to 15 minutes, until tender and lightly golden.

Prepare the toasts

Toast the slices of country bread until crisp.

Lightly rub the toasts with a garlic clove as soon as they come out of the toaster, for extra flavour, then place them on the plates.

Poach the eggs

Bring a pan of water to a bare simmer, without letting it boil, and add a small splash of white vinegar.

Crack each egg into a small bowl, then slide it gently into the water and cook for 2 to 3 minutes, until the white is set and the yolk still runny.

Lift out with a slotted spoon and drain on paper towel.

Plating

Arrange the roasted asparagus on the toasts, top each with a poached egg, then drizzle with a little olive oil and a splash of lemon juice.

Season and serve immediately.

"Le Grand Bourgeois" is our most easy-drinking Sauvignon Blanc: an organic fresh wine, with bright, green-leaning notes, made to be opened easily, without ceremony.

That's exactly the profile that answers the grassy, slightly bitter notes of green asparagus, without ever fighting them — a wine that's too oaky or too round would flatten the vegetable's delicacy. The wine's bright acidity also echoes the runny egg yolk and the touch of lemon in the dish.

Serving note: serve hot, with "Le Grand Bourgeois" chilled, around 10-12°C.

Jean-Christophe's Tip

For an even more indulgent, local touch, scatter a few shavings of Crottin de Chavignol goat cheese over the still-warm asparagus. It adds a light salinity and an extra layer of character to the dish.

Wine

"Le Grand Bourgeois" is the cuvée Jean-Christophe reaches for most readily for a simple spring meal with family — fresh, lively, and easy to pair.

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