Asparagus with parma ham, egg 75 °C, hollandaise sauce
Have a look at the new recipe by our chef Jaroslav.
eggs 4 pcs
parma ham 4 slices
egg yolk 2
white wine 50ml
lemon juice ½ lemon
- Steam whole egg in a shell on a steam mode, 75 °C for 13 minutes, and steam asparagus at the same time.
- In the meanwhile prepare the hollandaise sauce.
- Using a bain marine, put white wine and lemon juice, warm up and reduce by half, add egg yolks and slowly heat up, once warm, take off the heat and slowly pour clarified butter until the right consistency.
- Wrap the asparagus in parma ham, put the egg 75 °C on the top and pour the hollandaise sauce over.