White asparagus

Preparation time : 40 min

cook white asparagus

• Peel the white asparagus from top to bottom.
• Break the bottom of the asparagus to break "the fibers", put them to soak in a bowl of fresh water.
• Boil the 2 liters of water and 40 g of coarse salt.
• Immerse the white asparagus and bring to the boil "3 min", cover with a lid or plate, remove from the heat.
• Let cook and once all the asparagus at the bottom of the container, rid them in ice water.
• Once well refreshed, place on a cloth to drain.
• Choose the dressing plate and cut the excess from the bottom of the asparagus.
• Keep the top of the asparagus with the tip.
•  Trim the tail bevel and put it in a bowl. 

Ravigote sauce

• Cook the 2 organic eggs in boiled eggs vinegar water (11 min. Of cooking) after first boiling.
• Cool in ice water to stop cooking.
• Peel the eggs, separate the egg whites and yolks.
• Cut into small cubes the egg white into a bowl.
• Pass through a sieve the yolk, set aside in another bowl
• Cut the pickles into small cubes, set aside in the bowl with the egg white.
• Drain the capers, add them to the bowl of the egg white and pickle.
• Clean the chervil, wring it out, take only sprigs of chervil and chisel it (keep 5 sprigs for finishing).
• Add it to the other ingredients, finish the ravigote with olive oil, sherry, salt and pepper .

Parmesan tile

• Once the parmesan has passed through the micro-plane, place it in a Tefal pan warmed by the induction or gas hob or on a silpat, in the oven at 180 ° for 7 minutes.
• The tile should be fine and blonde after cooking, break it into large pieces and set aside on paper towel.

Cold emulsion

• Cook the 2 organic eggs in vinegar water for 5 and a half minutes, boiling. Cool them well and flake them.
• In a blender or thermomix tank, place the soft-boiled eggs, mustard, bianco vinegar, salt and pepper in the bottom, mix everything gently, and add the grape seed oil in a drizzle to obtain a relaxed mayonnaise. If it's too thick, put a drizzle of water, adjust the salt and pepper seasoning if necessary, put in a bag or pipette. 

Finishing elements

• Tailed capers cut in half.
• Purslane leaves or "roquette" salad.
• Sprigs of chervil (5 sprigs).
• Salt flower.
• Cracked black pepper. 

presentation

• At the bottom of the flat plate, place the egg yolk passed through a sieve over the entire central surface
• Harmoniously place the not too liquid ravigote sauce on the bottom of the plate with the help of a 10 cm cookie cutter
• Warm the 5 asparagus and the bevels with olive oil and salt flower in the microwave for 20 sec. Place them and crisscross them to give volume to the dish
• Dress the salad or sprouts with olive oil, fine salt, as well as the chervil sprigs, have fun inserting them between the asparagus, place the pieces of parmesan tiles
• Finish with several cold emulsion points and tails