Asparagus, Iberian lomo, fried egg
Separate the eggs and make sure the yolk is clean and there is no white left. Put each egg yolk in a container and place everything in the freezer.
Fry for 2 to 3 minutes at 170°C.
Drain on paper towel and sprinkle with salt
Put the spinach with the vegetable broth and crushed garlic in a saucepan and heat over low heat. Stir regularly and boil at the end.
Put the spinach with the white pepper, salt and a dash of cream in a blender. Mix everything until you get a smooth cream.
Incorporate half of the spinach cream with the wheat grains and keep the other half.
Beat the 2 egg yolks with 1/2 tablespoon of cold water. Cook in a bain-marie. Stir for 3-5 minutes with 1 tsp lemon juice until thick and fluffy. Remove from the heat.
Pour the hot butter into the egg mixture in a thin stream while beating little by little. Season with salt and ground white pepper.
Trim the ends of the asparagus and cut 1/3 of the asparagus a few inches below the head.
Blanch the asparagus in salted boiling water for 3 to 4 minutes. Store on a paper towel lined baking sheet in a warm place.
Cook the beans according to the instructions on the package.
Add half to the spinach cream.
Cut the lomo into fine dice: 5 per person.
Place a spoonful of cream of spinach in the center of the plate.
Place a spoonful of grains on top of the cream and make a well in it. Place the fried egg yolk on it.
Place the green asparagus on the side and alternately arrange a dice of lomo and a spoonful of Hollandaise sauce on top.
A recipe from our partner blogger Hap_en_tap