Perfect Egg, Asparagus, Parmesan, Acorn-Fed Jamón Ibérico

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Ingredients (4 people)



  • 1 bunch green asparagus
  • 7 ounces grated Parmesan (200 g)
  • 6 slices Bayonne ham
  • 7 tablespoons cream (100 ml)
  • 7 tablespoons milk (100 ml)
  • 1 container burnet
  • 1/2 bunch parsley
  • Soy sauce


Step 1: Eggs

Steam the eggs at 145°F (63°C) for 45 minutes. Steam more eggs than needed so that you can test their degree of cooking from time to time.

The eggs tested in this way can be used to make scrambled eggs; there’s no need to discard them.

Step 2: Asparagus

Wash and trim the asparagus. Cut off the stems of some and leave others whole.

Cook the asparagus (stems and tips) in a little water in a skillet or frying pan. Pour the milk into a saucepan, add the cream and soy sauce to taste, and reduce until it coats a spoon.

Place the shredded Parmesan in a skillet and heat to make a large, crisp tuile. When the tuile is golden brown, set aside away from the heat.

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