Preparation time 20 minutes
Portions 2 people
Cream 5 tablespoons
Green asparagus 6
2 tablespoons grated 24 month Parmesan cheese
Water to taste
White vinegar 1 tablespoon
Fine salt to taste
Extra virgin olive oil 1 thread
Potato 1 small
Turmeric 1 tablespoon
Wash and dry the asparagus. Remove the leathery part of the stalk with your fingers, keeping the soft part which includes the tip. Boil the asparagus in salted boiling water for about 5 minutes and, when they are cooked but still crispy, transfer them to a plate with paper towels to dry.
In the same water pour 1 tablespoon of turmeric, while waiting for it to come to the boil, peel the potatoes and with a small spoon try to obtain small spheres, which should cook for a couple of minutes.
For the air we use the parmesan rinds which will have to boil for about ten minutes in a small saucepan as if it were a broth, once this is done, remove the rinds from the water and bind the mixture with some lecithin with the help of an immersion blender, let it rest.
Pour the cream into a small saucepan and heat it slowly over a low flame. Put the water in another saucepan together with the vinegar and bring it to the boil. Break the egg into a bowl. Using a whisk, create a vortex in the saucepan and gently dip the egg into it.
As the white congeals all around the egg enclosing the yolk inside, take it out of the water with a slotted skimmer, drain it well and transfer it to a plate with paper towels and lightly salt it.
As the cream heats up, pour in the Parmesan cheese, stirring to obtain a smooth, velvety cream. Arrange the asparagus on the single serving plate. Arrange the poached egg on top and sprinkle the Parmesan over it. Dress with a drizzle of extra virgin olive oil and complete the composition with a few edible flowers.
Ready to be served at the table!
Many thanks to Chef Noel Lapedota of Ristorande ‘Vetro’ (at the Giardini Margherita greenhouses).
Have you already tried BIO Parmigiano Reggiano from the Caseificio BIO Reggiani?
Try it now!