For the sauce: peel and dice the onion and the carrot.
Place the chicken wings in a large saucepan and cover with cold water. Bring to the boil and skim any fat or impurities from the surface of the water. Add the chopped onion, the carrot and the bouquet garni to the pan. Cook for 20 minutes and then remove the chicken wings to the pan and reduce the stock by half. Add the cream, season with salt and pepper and then add the white truffle oil.
For the asparagus garnish: snap the asparagus stalks at their natural breaking points and peel the remaining stem.
Bring a large pan of salted water to the boil, add the asparagus and cook for 3-4 minutes or until 'al dente'. Remove from the pan and refresh in iced water. Drain and set aside.
For the soft boiled eggs: heat a deep fryer to 200°C.
Bring a large pan of water to the boil. Add 6 of the eggs to the pan and cook for 4 and a half minutes. Cool the eggs under cold water and then carefully remove the shells.
Place the flour and breadcrumbs into two separate flat dishes. Beat together the remaining 3 eggs and season with salt and pepper before placing in a third flat dish.
Roll the boiled eggs first through the flour, then the beaten egg followed by the breadcrumbs. Roll them through the beaten egg and the breadcrumbs a second time.
Cook the eggs in the deep fat fryer for 2 minutes until the coating is golden brown.
Place the eggs in the centre of the serving dish and place the asparagus around the edge. Add the chicken sauce to the dish and then carefully remove the top of the egg. Season with fleur de sel and freshly ground black pepper to serve.
«To make a quick version of this recipe, feel free to use a prepared chicken stock. Always make sure to use very fresh eggs when making this recipe.»