Asparagus with parmesan cream and quail egg | THE WORLD
Preparation. Extra virgin olive oil, 12 units of asparagus (fat).
Parmesan cream 100 g of parmesan, 200 ml of cream.
Quail eggs. 12 quail eggs, water, vinegar
Finish. Parmesan sheets, assorted sprouts.
Asparagus. Peel the asparagus and cook in boiling water with salt for 45 seconds. Cool in water and ice, drain and set aside. Cut a pair of raw asparagus with the mandolin and set aside.
Parmesan cream Grate the Parmesan, add the cream and heat everything. Crush, strain and reserve hot.
Quail eggs. Bring enough water and vinegar to a boil, add the tempered quail eggs and cook for 2 minutes. Cool directly, peel and set aside.
Finish / presentation Reheat asparagus and eggs with a little oil. Add some parmesan slices, quail eggs and some sprouts.
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