Il Sogno Asparagus and Truffled Egg Salad

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Il Sogno Asparagus and Truffled Egg Salad

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This salad is delicious, and it’s the creation of famed Chef Andrew Weissman. I suggest watching the video first before you try this preparation. After closing Le Reve, Chef Weissman opened the wonderful il Sogno at the historic Pearl Brewery in San Antonio. You’ll find this salad on the menu.


  • 1 small bunch Asparagus
  • Cherry Tomatoes
  • 1 Egg
  • Butter
  • Salt to taste
  • Pepper to taste
  • Ricotta Cheese
  • Chives
  • Applewood Smoke Bacon
  • Truffle Oil
  • Balsamic Vinegar Dressing

Recipe Info

Blanch asparagus in boiling water until almost tender; cool in ice bath. Plate with cherry tomatoes and dress with balsamic dressing.

Then use a coffee cup as your ‘holder’ and coat a piece of saran wrap with light coat of butter, salt and pepper, chives and hint of truffle oil. Crack egg and drop into bag. Close bag and tie with plastic. Poach in boiling water for about 2½-3 minutes.

Gently unwrap the egg and place on top of the salad. Finish with salty ricotta cheese, applewood smoked bacon and bit of truffle oil.

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