Ingredients :

 • 6 pcs White Asparagus (Allegret Size 24)
• I cured egg yolk

• 30 ml of olive oil

• pinch sea salt

​​

Method :

1. Trim the bottom ~6cm off the asparagus, then peel 2/3 of the bottom of the stalk.
2. Place in a single layer in a vacuum bag and add enough good quality olive oil to coat and a pinch of sea salt.

3. Seal on 99% vacuum and refrigerate for 4 hours.

4. Poach the vacuumed asparagus in simmering water for about 7 minutes, until tender.
5. Cut open the bags, remove the asparagus, place on a rack over a baking sheet, and roast at 220 degrees until lightly colored.

6. Serve in a warm plate and grate some cured egg yolk over the asparagus.

​