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
time icon Termination by time
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
0 %
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probe icon 80 °C
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Ingredients - number of portions - 8

Name Value Unit
green asparagus 40 pcs
chicken eggs 6 pcs
butter 40 g
milk 3.5% 30 ml
double cream 35 ml
parma ham slices 10 pcs
salt 1 g
ground black pepper, ground 1 g
chives 5 g
chicken eggs 0 g

Nutrition and allergens

Allergens: 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 38.1 kJ
Carbohydrate 0.1 g
Fat 4.2 g
Protein 0.1 g
Water 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

Vision Bake

GN container Stainless steel perforated

GN container Stainless steel perforated