Name: Green asparagus, Iberian lomo, fried egg yolk
Yield: 4
Cuisine: Foie gras
Ingredients: Lomo Ibérique; 4 asperges vertes épaisses; 100 g de grains (type Ebly); 4 oeufs; 20 g de farine; 20g de blanc d'œuf; 20 g de panko; Sel de Maldon ou fleur de sel; 1 sachet de jeunes épinards; 1 gousse d' ail; 40 ml de bouillon de légumes; 1 trait de crème; 4 œufs; 2 jaunes d'œufs; 125 g de beurre fondu; 1 cuillère à café de jus de citron, ou plus au goût

For the fried egg yolk :

1

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

2

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

3

Place in the mat and freeze.

4

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.

5

Put back in the freezer.

6

Fry for 2 to 3 minutes at 170°C.

7

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

For the spinach cream :

1

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.

2

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

3

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

For the sauce hollandaise :

1

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.

2

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.

3

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

4

Season with salt and ground white pepper.

For the green asparagus :

1

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

2

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

3

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

For the grains :

1

Cook the beans according to the instructions on the packet.

2

Stir some of the cream of spinach through the grains.

For the lomo ibérique :

1

Cut the lomo into fine cubes: 5 per person.

Finition :

1

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.

2

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.

3

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

4

Garnish with lemon marigolds. Serve immediately!