At hotel Elizabeth you will be convinced that you can actually win by the meal. You will experience the spring on the plate in form of a lush asparagus. Enjoy your meal!
Green asparagus in prosciutto with egg souse-vide and Dutch sauce
Ingredients: 600g green asparagus, 100g prosciutto, 6 eggs, 100g butter, white pepper, salt, lemon juice, broth, herbs for decoration
Method: Clean the asparagus, put it briefly into the boiling water (blanching) for about 1 min. and then put it in the ice-cold water. Wrap the asparagus into a prosciuto. Cook the egg sous – vide is with the shell at 72 degrees for 40 minutes. From 2 egg yolks prepare Dutch sauce, so that you whip the yolk over the steam, add a little broth, then thicken it with butter and add spices.
Serving: Warm the wrapped asparagus on a pan with butter and pour with the Dutch sauce, flip the egg sous-wide and decorate with herbs or sprouts.
Recipe by Lukáš Kováčik, chef from Hotel Elizabeth Trenčín.
Foto: Ondrej Bobek