Asparagus & spicy salami, snow white and raw yellow like a floating island
An almost trompe-l'œil floating island, with a base of asparagus and spicy salami, egg whites and a raw yolk in the center, this is a quick-to-make dish from Daniele Lamboglia at Type 55.
Serves 8.
Preparation time: 25 min
Cooking time: 8 min
- 8 large organic eggs
- 700 g green asparagus
- 30 g butter
- 2 tbsp. heavy cream
- 16 slices spicy salami
- salt and pepper
1 - Prepare the asparagus pur&e acute;e: peel and cook the asparagus for 6 to 8 min in boiling salted water. Drain and plunge them into water with ice cubes to stop cooking and retain their green color. Reserve the tip and cut the rest into chunks, season with salt and pepper, then blend to obtain a purée. Add the cream and keep warm.
2 - Prepare the grilled asparagus and salami: brown the asparagus tips in the butter in a frying pan, season with salt and pepper. In the same pan, grill the salami and set aside.
3 - Prepare the eggs: break the eggs, separating the whites from the yolks. Beat the whites until stiff with a pinch of salt. Fill a small tray with 8 silicone moulds. Using the back of a spoon, make a cavity in the center of each egg white and microwave for 20-25 seconds. Carefully unmould the snow-whites and arrange on a platter. Place an egg yolk in each snow white cavity and season with salt and pepper.
4 - Arrange: pour the hot asparagus purée into soup plates, arrange the roasted asparagus on the left and the salami on the right. Finally, place the egg nest in the center. Serve immediately.
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