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Lomo Ibérique
Lomo Ibérique
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4 thick green asparagus
100 g of grains (type Ebly)
Pour le jaune d'œuf au plat
4 eggs
20 g of flour
20g of protéines
20 g of panko
Sel of Maldon or fleur de sel
Pour la crème d'épinards
1 bag of baby spinach
1 garlic clove
40 ml of vegetable stock
A bit of cream
Pour la sauce hollondaise
4 œufs
2 egg yolks
125 g of melted butter
1 teaspoon of lemon juice, or more to taste
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Instructions :
For the fried egg yolk :

Spray a half-sphere of flexipan matting with the stove spray.


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


Place in the mat and freeze.


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


Put back in the 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 stock and crushed garlic in a saucepan and heat over a low heat. Stir regularly and leave to boil at the end.


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


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

For the sauce hollandaise :

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


To do this, put some boiling water in a saucepan. Turn on the heat and keep it gently boiling. Place the bowl on the pan. 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.


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


Season with salt and ground white pepper.

For the green asparagus :

Cut off the woody ends of the asparagus and cut 1/3 of the asparagus a few centimetres 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 the pan and store on a paper towel lined baking sheet in a warm place.

For the grains :

Cook the beans according to the instructions on the packet.


Stir some of the cream of spinach through the grains.

For the lomo ibérique :

Cut the lomo into fine cubes: 5 per person.

Finition :

Place a spoonful of cream of spinach in the centre of the plate. Press on a round cup or glass with a round base to create a nice pattern.


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


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


Garnish with lemon marigolds. Serve immediately!

Recipe by our partner blogger @hap_en_tap