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Lomo Ibérique
Iberian Lomo
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4 thick green asparagus
100 g of grains (Ebly type)
4 eggs
20 g of flour
20g of protein
20 g of panko
Maldon salt or fleur de sel
1 bag of baby spinach
1 clove of garlic
40 ml of vegetable broth
1 dash of cream
4 eggs fresh from the farm
2 egg yolks
125 g melted butter
1 teaspoon lemon juice, or more to taste
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For the fried egg yolk:

Spray a half-sphere of flexipan carpet with pan spray.


Separate the eggs and make sure the yolk is clean and there is no white left.


Place in mat and freeze.


Beat the egg yolks twice. Proceed as follows: lightly flour first, then in the egg white, then in the panko, then repeat with the egg white and panko. Take a few egg yolks out of the freezer each time for the breading.


Return to freezer.


Fry for 2 to 3 minutes at 170°C.


Drain on paper towels and sprinkle with Maldon salt or fleur de sel.

For the spinach cream:

Put the spinach with the vegetable broth and crushed garlic in a saucepan and heat over low heat. Stir regularly and let it boil at the end.


Put the spinach, white pepper, salt and a dash of cream in a blender. Blend until you get a smooth cream.


Stir in half of the creamed spinach and keep the other half.

For the Dutch:

Place the 2 egg yolks in a heatproof bowl and beat with 1/2 tablespoon cold water. Pour the melted butter into another saucepan, making sure to leave the white ingredients behind. Bring to a boil while whisking the egg yolks in a double boiler.


To do this, put some boiling water in a saucepan. Turn on the heat and keep it at a gentle boil. Place the bowl on top of the pot. The bottom of the bowl should not touch the water. Beat the egg yolks in a double boiler for 3 to 5 minutes with 1 teaspoon of lemon juice until thick and airy. Remove the bowl from the pan.


Pour the hot butter into the egg mixture in a thin stream while beating gradually.


Season with salt and ground white pepper.

For green asparagus: 

Trim the woody ends of the asparagus and cut 1/3 of the asparagus a few cm below the head to obtain a flat piece on which to dress the lomo and hollandaise


Blanch the asparagus in boiling salted water for 3 to 4 minutes.


Remove from pan and store on a paper towel lined baking sheet in a warm place.

For cereals:

Cook the beans according to the instructions on the package.


Stir some of the cream of spinach through the grains.

For the Iberian lomo :

Cut the lomo into nice cubes: 5 per person.


Place a spoonful of cream of spinach in the center of the plate. Press on a round cup or glass with a round bottom to make a pretty pattern.


Place a spoonful of grains on top of the cream and make a well in it. Add the fried egg yolk.


Place the green asparagus on the side and alternately place a dice of lomo and a spoonful of hollandaise sauce on top.


Garnish with lemon marigolds. Serve immediately!

Recipe made by our partner blogger @hap_en_tap