CREAMY ASPARAGUS, PERFECT EGG, BACON CHIP

Back to starters

CREAMY ASPARAGUS, PERFECT EGG, BACON CHIP

Serves 4 All levels

Creamy asparagus:

> 500g local green asparagus
> 100g cream
> 50g milk
> Salt and pepper
> 50g extra virgin olive oil
> 1 lemon
> Ice cubes

Toast base, bacon chip and the perfect egg:

> 4 farm eggs (as fresh as possible)
> 4 slices of toast bread
> 4 slices of smoked bacon
> 50g fresh thyme
> 3 cloves of garlic
> 1 tablespoon olive oil
> Fleur de sel & pepper

 

Directions for Cream of asparagus:

1 | Separate the heads (about 8cm from the end of the head).

| Blanch the asparagus stems for 5-6 minutes in salted boiling water (depending on the thickness of your asparagus). Do not discard the cooking water.

| Blanch the asparagus tips for 3 minutes in boiling water.

| Once all the asparagus are blanched, plunge them into a cold-water bath with ice.

| Remove the stems, cut them into 3 cm pieces and blend them with the cream, milk and olive oil.

| Once the purée is very smooth, add lemon zest and a dash of juice.

| Correct the seasoning and heat gently in a saucepan before serving.

Directions for bread:

| Using a pastry ring, cut a circle of bread with a radius of about 4 cm, then cut a second circle with a radius of 1 cm.

| Keep the large ring of bread that will form the base of the dish.

| Heat the olive oil in a frying pan, add the thyme and garlic and then the toast bases.

| Brown the bases for about 3 minutes on each side.

| Remove once the coloring is reached and set aside on absorbent paper towel.

Directions for bacon:

| Preheat the oven to 180° (rotating heat).

| Place the bacon slices on a baking sheet between 2 sheets of parchment paper.

| Add a second baking sheet to press the bacon flat.

| Bake for about 15-25 minutes.

| Once cooked, set the bacon slices aside on the same paper towel as the bread bases.

Directions for Perfect egg:

| Heat water to 63°, immerse the eggs for 1 hour, break the egg gently into the bread base and season.

(Possibility of making it in the steam oven)

(Possibility of doing it in the dry oven in thermostat 80° during approximately 1:30)

The most precise method is to immerse the egg in water and poach it in the shell.

> Enjoy!