Makes: 4 Portions
Prep Time: 30 mins
Cook time: 90 mins
Things you need:
Asparagus + Egg
200g Asparagus blanched and trimmed as per video
100g Guanciale diced
4 Large Eggs cooked Sous Vide
Asparagus puree
100g Asparagus trim from above
45g Diced onion
1 Clove Garlic Diced
Few Sprigs of thyme
2 Tbsp Guanciale fat from above
100g Frozen Peas
1/4 Cup water
20g Butter
Squeeze of Lemon
Salt & Pepper to taste
Garnish
Thin slices of asparagus
Pea shoots or microgreens
Lemon Dressing (Lemon Juice EVVO)
Steps
Sweat onions, garlic and thyme in oil and butter for 5 mins mins on medium no colour. Then add asparagus trim. You need 100g in total of trim so add to it if short. Cook for 1-2 mins then add water to steam it. Add lemon juice and pease. Cook for 1 mins then puree it all up with the guanciale fat to emulsify Adjust seasoning. You want the puree to be a good colour so shock the vegetables as your cooking them with steam. Refer to video.
Cook eggs as per video
Blanch the asparagus and cut up as per the video.
When ready to plate up mix some of the asparagus spears and diced asparagus spears with the guanciale and season. Add lemon dressing. Set aside.
Crack an egg open after cooked set side.
Put warm puree into the bottom of the bowl. The add asparagus guanciale around the puree. Grate some comte cheese over the puree then add the egg (season the top). Add the rest of the asparagus. Garnish with the pea shoots and sliced asparagus that have been dressed with the lemon juice dressing. Refer to video. Enjoy.
Tips
Use pancetta if you cant get guanciale.
Try different herbs/vegetables with this dish when in season like mushrooms in the fall.
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