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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