White asparagus, egg yolk and Piquillo pepper dressing

  • Fresh white asparagus
  • 200 g of pasteurised egg yolk
  • 50 g of Piquillo peppers
  • 20 g of honey
  • 10 g of sherry vinegar
  • 5 g of chives
  • 25 g of spring onion
  • 60 g of virgin olive oil

Firstly, peel the asparagus. Then, vacuum package them with a pinch of salt and a dash of oil and cook in the SmartVide sous-vide cooker at 85ºC for 35 minutes.

After 35 minutes, take the asparagus out and char with a blowtorch or on the griddle.

In the meantime, vacuum package the egg yolk and cook at 70ºC for 25-30 minutes in the SmartVide, until obtaining a dense texture. Then, cool in ice and place in a bowl. Add salt to the cooked egg yolk and place in a piping bag.

For the dressing, cut the Piquillo peppers into small cubes and add the chopped spring onion, the honey and the sherry vinegar.

Finally, place the asparagus on a plate and pour over the dressing, finishing with some dots of the yolk.

Espárragos blancos, yema y vinagreta de piquillo
White asparagus, egg yolk and Piquillo pepper dressing

In this recipe, the sous-vide cooking helps to standardise the cooking process and obtain textures that are different to traditional processes.