Green asparagus, parmesan espuma and poached egg
Green asparagus, parmesan espuma and poached egg
Ingredients
16 asparagus
25 cl of 35% liquid cream
60 g Parmesan powder
4 eggs
Edible Flowers
Salt, fleur de sel and pepper
Spirit vinegar
Preparation
GREEN ASPARAGUS
Peel the asparagus and remove the stems. In a saucepan of boiling water, add
salt and plunge the asparagus tips for 2 minutes. Remove and plunge into ice
water to stop the cooking. Drain on paper towels.
PARMESAN
ESPUMA Heat the cream in a saucepan. Add the Parmesan powder, mix well and
mix. Adjust the seasoning, let cool and then siphon with 2 gas cartridges.
POACHED EGG Poach an egg in a saucepan of boiling water with 1 tablespoon
of spirit vinegar for 3 minutes. Collect the egg and place it in a bowl of ice
water.
PARMESAN
TUILE Place small piles of parmesan 10 cm in diameter on a baking sheet,
then bake for 4 minutes at 200°C. Remove and let cool.
FINISHING & PRESENTATION
Place 4 asparagus on a plate and place the poached egg on top. Arrange the
Parmesan tuile on its side. Add fleur de sel and pepper and decorate with
flower shoots. Finish with the parmesan espuma on each side of the asparagus.
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