Recipe information
Make Asparagus in just 1h . Iberico jamon, 63° egg, béarnaise, alliums
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Vegetables
Meat
Eggs
Sauce
Preparation
1. 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.
2. 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.
3. 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
4. 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.
Local Coupons
No local coupons found for this recipe's ingredients.