Chargrilled Asparagus, Confit Egg Yolk, Parsley
For the asparagus mousse, bring the cream to the boil, add the finely chopped asparagus and cook for 3 minutes.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Grill pan
- Kitchen scale
- Instant-read thermometer
- Oven
- Refrigerator
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Spoon
- Airtight container
- Plate
Ingredients
- 1 g egg per person
- olive oil
- 3 g Boiled Passed Eggs
- 500 g asparagus trimmings (raw)
- 500 g whipping cream
- 7 g leaves gelatine
- 201 g egg white (raw)
- salt
- pepper
- 5 g chopped flat leaf or curly parsley
- borage flower / parsley cress
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