Recipe detail

Pork Blanched green asparagus with egg foam, bacon powder

6.4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: Czech

Program steps

  • Preheating:
  • 99 °C

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1
Steaming
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time icon 00:04 hh:mm
probe icon 99 °C
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take out the asparagus and place the vacuum bag in

2
Steaming
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probe icon 75 °C
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take out the cooked eggs and place the tray with parma ham in

3
Hot air
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probe icon 80 °C
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Ingredients - number of portions - 8

Name Value Unit
green asparagus spears 40 pcs
eggs 6 pcs
brown butter 40 g
milk 30 ml
double cream 35 ml
parma ham sliced 10 pcs
salt 1 g
ground black pepper 1 g
chives 5 g
0 g

Directions

1. Set the oven on steam at 99°C 2. Season the asparagus and blanche 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

Recommended accessories

Vision Bake

GN container Stainless steel perforated