Retigo s.r.o.

Blanched green asparagus with egg foam, bacon powder

8 portions


40 pcs green asparagus spears
6 pcs eggs
40 g brown butter
30 ml milk
35 ml double cream
10 pcs parma ham sliced
ground black pepper
5 g chives


1. Set the oven on steam at 99 °C
2. Season the asparagus and blanch for 4 minutes or until tender. Chill in iced water or in a blast chiller
3. In a bowl mix eggs, milk, cream and melted brown butter. Season with salt and vacuum seal
4. Set the oven on steam at 75 °C and cook for 25 minutes
5. Transfer cooked eggs into an espuma gun and charge with two gas cartridges. Keep in a warm place
6. Set the oven on dry heat at 80 °C
7. Lay out the Parma ham on a baking tray and dehydrate for 1 hour or until it crisps
8. In a blender, blitz to a powder
9. Reheat the asparagus and plate. Spray the egg foam onto the asparagus and garnish with bacon powder and chives