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Before starting this Scrambled Eggs and Green Asparagus Espuma recipe, make sure you have organised all the necessary ingredients.
Remove the bracts from the spears (except the ones on the heads).
Cut the asparagus into equal lengths. Reserve a couple of whole asparagus. They will be used as decorations.
Immerse the asparagus in salted boiling water (this technique is called 'à l'anglaise').
Bring to a boil...
... and cook for 12 minutes.
In the meantime, cut three slices of bacon with a ham slicer.
Place the rest of the bacon with the asparagus...
... followed by the whole onion.
When the asparagus are tender, drain and set aside.
Using a Japanese mandoline, cut the whole asparagus that you set aside at the start. Make really thin slices, working lengthwise. These flexible slices will be used to line the serving glass.
Place the cooked asparagus in a saucepan, together with 25cl of whipping cream. Bring to a gentle boil.
Use half of the bacon to make thin lardons, then add to the saucepan. The amount of bacon used will vary according to how salted it is, as we don't want the espuma to be too salty. Make sure you regularly taste the preparation!
Add the desired amount of bacon lardons to the saucepan.
Trim the raw asparagus slices to the same length. Ideally, the asparagus are long enough to go from one end of the glass to the other.
Line the inside of the glass with the asparagus...
... each of them placed at slanted angles. The asparagus should stick to the glass, which is why the slices should be extremely thin.
When the preparation has been simmering for about 10 minutes...
... transfer into the food mixer recipient.
Mix until you obtain a fine purée.
Pass the preparation through a chinois with metal mesh or a fine sieve...
... in order to remove the fibres from the asparagus. Adjust the seasoning if needed.
Transfer into a siphon (preferably Thermo Whip, which will keep the preparation warm). Set aside. If you don't have a Thermo Whip siphon, you can use a standard version such as the Gourmet Whip and make sure to keep it warm in a bain-marie.
Crack the goose egg in a bowl.
Season with ground pepper. Do not add salt for now.
Beat with a fork...
... and add 10cl of whipping cream. Combine again.
Slice the remaining bacon into thin lardons.
In a saucepan, sweat the bacon with a little olive oil.
Add the beaten egg...
... and cook over medium heat...
... stirring continuously with a whisk, until you obtain scrambled eggs. The cooking time depends on whether you like your scrambled eggs a bit runny or harder. At this stage, add some salt if needed, keeping in mind that the bacon should already make the preparation quite salted.
Pour the scrambled eggs into a piping bag...
... and pipe into the serving glasses.
The use of a piping bag will ensure a neat operation.
Last, sear the bacon slices that have been set aside at the start.
Pipe some asparagus espuma on top of the scrambled eggs. Slit the bacon slices and place one on the edge of each glass for a nice finish. Enjoy!