Fassona beef, poached egg, asparagus jelly, and Parmigiano crumble | Stefano Baiocco | Chef Recipes

Ingredients

• 110 g of Piemontese Fassona anterior (portion per person)
• 6 ml of extra virgin olive oil, monocultivar variety Gargnà
• Lemon zest
• 3 g of Maldon salt
• 40 g of egg yolk
• 40 g of asparagus juice
• 150 ml of extra virgin olive oil, monocultivar variety Casaliva
• 80 ml of parsley oil
• 20 cl of lemon juice
• 2 g of xanthan gum
• 2 asparagus, finely chopped (brunoise)
• 3 g of fine salt
• 1 1/2 g of white pepper
• 250 ml of vegetable oil
• 100 g of parsley
• 75 g of 200 flour
• 25 g of hazelnut flour
• 50 g of Parmesan cheese
• 50 g of softened butter
• 1 egg yolk
• 0.8 g of Sarawak black pepper
• 125 g of natural yogurt
• 10 g of yuzukoshu
• 1 g of xanthan gum
• 300 g of asparagus juice
• 4 g of agar
• 5 drops of water-soluble green food coloring
• 2 1/2 g of fine salt
• 2 asparagus
• 1 egg
• 1 kg of purple potatoes
• 1500 g of 365 flour
• 150 g of granulated sugar
• 700 g of whole eggs
• 180 g of egg yolks
• 120 g of compressed yeast
• 700 g of softened butter
• 200 g of spinach and basil puree
• 3 drops of green food coloring
• 30 g of fine salt
• Gynostemma pentaphyllum (jiaogulan)
• Tagetes lucida
• Lobelia erinus
• Sage flowers (salvia officinalis)