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  • Regione Venetta, 21/100, Milano, Italy
  • Monday-Sunday 9:00 - 23:00


  1. Heat a pan with 2 litres of water. Season with salt and, when it boils, add the vinegar and the eggs, breaking them one by one in a ladle and dropping them gently into the water. Boil on low heat for 3 minutes. Remove them one by one with a skimmer and immerse them in cold water. Wait for five minutes and then place them on a cloth, cutting off the loose pieces of egg white to make a smooth circle.
  2. Peel the asparagus and cut off the tips to a length of 7-8 cm. Boil in water with salt for 15-20 minutes and then place under cold water. Drain and place half in a dish, forming 6 bunches with the tips all at the same height. Sprinkle with Cadí cheese, coat with 25 g of Cadí butter PDO and put in the oven to brown. Arrange the artichokes in a circle in a heat-resistant dish. Fill the artichoke hearts with foie gras and put an egg on each one. Place the remaining asparagus tips in the centre of the circle, forming a bunch.
  3. Melt 50 g of Cadí butter PDO, mix in the flour and then add the boiled milk. Stir with a mixer, season with salt, pepper and nutmeg, and cook on low heat for 20 minutes. When it is half-cooked, add the tomatoes and half of the finely chopped truffle.
  4. Cover the eggs with this sauce, sprinkle the eggs and the asparagus with Cadí cheese, pour the rest of the Cadí butter PDO over the entire dish and put in a hot oven for a few minutes to brown.
  5. Make a circle with the asparagus tips and serve immediately.


(Speciality of Hotel Majestic, Barcelona)

Serves 6 people:

  • 12 fresh eggs
  • 12 large artichokes
  • 2 bunches of asparagus
  • 1 lemon
  • 1/4 litre milk
  • 1 small can foie gras
  • 2 decilitres vinegar
  • 100 g Cadí butter PDO
  • 25 g flour
  • 1 tablespoon tomato purée
  • 15 of grated CADÍ cheese
  • 1 truffle