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.