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

Premium
1
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)

Eggs

Asparagus

  • 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

Instructions

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.

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN