Asparagus Recipe

Inspired by elements

Time1h

Serves2

Iberico jamon, 63° egg, béarnaise, alliums

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Ingredients

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Vegetables

1 1/8 lb (500 grams) Asparagus

3 1/2 oz (100 grams) Alliums (e.g., shallots, onions)

Meat

3 1/2 oz (100 grams) Iberico Jamon

Eggs

2 large Eggs

Sauce

7.05 oz (200 grams) Butter

3 3/8 tbsp (50 ml) White wine vinegar

3 large Egg yolks

1/3 oz (10 grams) Fresh tarragon

1 tsp Celtic sea salt

1 tsp black pepper

Method

Preparation

Prepare the Asparagus

Trim the woody ends off the asparagus and blanch in boiling salted water for 2-3 minutes until bright green and tender. Drain and set aside.

Cook the Eggs

Sous vide the eggs at 63°C for 45 minutes. If you don't have a sous vide, you can poach them gently in simmering water.

Make the Béarnaise Sauce

In a saucepan, combine the white wine vinegar, chopped shallots, and tarragon. Reduce over medium heat until almost dry. Allow to cool slightly, then whisk in the egg yolks and place over low heat, adding the butter gradually until emulsified. Season with salt and pepper.

Assembly

Plate the Dish

On a plate, arrange the blanched asparagus and top with slices of Iberico jamon. Carefully crack the sous vide egg on top of the asparagus and drizzle with the béarnaise sauce. Garnish with additional tarragon if desired.