Sous-Vide Egg Yolks with Asparagus and Prosciutto
A technical masterpiece featuring 65-degree egg yolks that have the consistency of custard, served with salt-cured ham.
Total
1h 15m
Prep
15 min
Cook
1h
Serves
4
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Recipe serves 4
Ingredients
- 4 yolks Eggs
- 1 bunch Asparagus
- 4 slices Prosciutto
- 2 oz Parmesan Cheese
- 2 tbsp Olive Oil
Instructions
- 1
Place individual egg yolks in small jars with olive oil. Sous-vide at 65°C (149°F) for 1 hour.
- 2
Blanch asparagus for 2 minutes, then shock in ice water. Sear in a pan with butter until charred.
- 3
Crisp the prosciutto in a 400F oven for 5 minutes.
- 4
Carefully lift the yolks from the oil and place over the asparagus.
- 5
Garnish with prosciutto shards and shaved Parmesan.
Nutrition per serving
Calories
280
14% of a 2,000 kcal day
| Protein | 20 g |
| Carbohydrate | 4 g |
| Fat | 21 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 650 mg |
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