- 4 eggs
- 30g Parmesan
- 175g asparagus spears
- Salt and black pepper
- 5g black caviar
1 hour 15 minutes before serving:
- Preheat your sous vide water bath to 63.5°C (146°F) with 1 hour cooking time. Once target temperature is reached, use a spoon to gently place the eggs in the water bath to cook.
5 minutes before serving:
- Warm the plates in preparation for plating.
- Trim, wash and then blanch the asparagus for 2-3 minutes, depending on thickness. Shock them in ice cold water, drain and divide equally among serving plates.
- Carefully crack the egg on top of the bed of asparagus and strands of parma ham. Add the black caviar and season with salt and black pepper, to taste.