Asparagus Salad │ Chilled Asparagus, 63 degree Egg, Parmesan Fonduta, Crispy Speck, Baby Frisée

Sometimes copying is the sincerest form of flattery.  This dish originated in my repertoire after a cook book written by the folks of Boulevard.  Who doesn’t love a cook book with an obvious slant towards adding bacon to everything.  I never ate there but I love them!   Here is my version:

Asparagus with 63 degree egg

Asparagus Salad │ Chilled Asparagus, 63 degree Egg, Parmesan Fonduta, Crispy Speck, Baby Frisée

Chef François de Mélogue

Ingredients for four servings:

20                    Asparagus Spears, cooked, cooled

4                      63 degree Eggs, peeled

½ c                 Parmesan Fondutta

4                      sliced crispy Speck

4 oz                baby Frisee

 

 

Mise en Place:

 

1                       63 degree egg: cook eggs in circulator at 62.5 for one hour.

2                       Lay speck in a single layer on silsheet.  Cook in 200 degree oven for three hours.

 

To Order:

 

  1. 1.              Lay five asparagus spears on rectangle plate.
  2. 2.              Spoon fondutta over stalks.
  3. 3.              Top with speck then egg.
  4. 4.              Cover asparagus base with frisée tossed in olive oil.

 

Parmesan Fondutta

Ingredients for four servings:

 

1 c                  Cream

1/2  c             Parmesan

2                      Egg Yolks

pinch             Nutmeg

Mise en Place:

 

Boil cream, add cheese and nutmeg.  Whisk in egg yolks.

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