For once, a seasonal product, asparagus! Green or white, it’s a treat. We must take advantage of eating it now, because the season is short.
I used the white asparagus “tails” to make a cream, with parmesan and siphoned for a light mousse. You don’t necessarily need to have the noble part of the white asparagus to do this (set aside for another dish). Just peel well, blanch once (boil) and change the water, then cook with vegetable broth and a tiny pinch of sugar that breaks the bitterness of the asparagus.
I really like the green asparagus that is quickly sautéed so that they keep all their crunch. so it’s in the pan with a few small diced salami (if I had had bacon, I would have used this instead) that they have finished.
The last ingredient in the recipe is the egg. A perfect egg cooked for 1 hour at 63.5 ° C for a perfect consistency, just set, but still runny. There is no other choice but to have a precise immersion heater, otherwise the cooking may be haphazard! But if not, a poached egg will be just as good.
Perfect egg, white asparagus and parmesan siphon, pan-fried green asparagus
1 egg per person
White asparagus tails (approx. 200g)
2 tbsp of freshly grated Parmesan
Salt and pepper
2 green asparagus per person
4 thick sliced salami rings
Egg: with the immersion heater, set the temperature to 63.5-64 ° C, gently immerse the eggs in water and cook for 50-55 minutes. There is nothing else to do.
Siphon: Meanwhile, peel the green asparagus tails, cut into pieces. Put in the saucepan, cold water, then bring to a boil. Drain, change the water and cook in vegetable broth for 20min (with a small pinch of sugar). Drain again (keep 50ml of broth), then mix with the broth and 1dl of cream. Pass 2x through a very fine sieve (there is a lot of fiber in this part of the asparagus, it is not very pleasant and it clogs the siphon). Add the Parmesan, adjust the seasoning and keep warm, set aside. Pass in a siphon at the last moment, a gas cartridge and presto, it’s ready!
Green asparagus: start by budding the asparagus (remove the triangular spicules that are not pleasant to eat), cut into small slices (keep the heads whole, cook for a few minutes in the white asparagus broth). Cut the salami (or diced bacon), brown in a dry pan, then add the asparagus and simmer for a few minutes, it’s already done.