Eggs and Asparagus | Matteo Rizzo

Ingredients per serving

• 40 g creamy yolk
• 40 g egg white mousse
• 10 g cubed croutons caramelized with Parmigiano cheese
• 2 green asparagus blanched in salted water, with the heart still crispy
• Asparagus powder to taste
• Salt to taste

For the creamy yolk

• 1 l yolk

Procedure

In a disposable piping bag seal the yolk.

Cook at low temperature for 40 minutes at 70°C.

Obtain a creamy consistency that is very palatable, smooth and meltable. Keep the mixture at a temperature of 65°C before serving.

For the egg white mousse

• 240 g of egg white
• 180 ml milk
• 5 g gelatin sheets (already hydrated)
• 7 g salt
• 260 g liquid cream
• 10 g extra virgin olive oil

Procedure

Fry the egg whites in a nonstick frying pan with a drizzle of oil, like a bull's eye, but without letting it brown too much.

Add the milk, gelatin and salt. Simmer for about 30 seconds. Remove from the heat and whisk everything very well, adding the cream.

Be very careful that the mixture is free of lumps and impurities. To be safe, strain it through a very fine mesh strainer.

Place the cream in a 1-liter siphon and load it with 2 canisters of gas. Keep the mixture at a temperature of 72°C before serving.

Dish composition

Cut the asparagus in half lengthwise and then into 1-inch pieces. Line the perimeter of a steel ring (6 cm in diameter and 3 cm high) with the asparagus chunks, taking care to keep the part with the sharp cut outward (so that it adheres well to the ring; this will help when removing it).

At the base, in the center of this asparagus ring, place the yolk and season with a pinch of salt. Arrange a few croutons on top and top with the egg white mousse.

Sprinkle with asparagus powder and being careful not to spoil the perfect order of the asparagus, slip off the ring.

Serve immediately.

Photo credits by @aromicreative