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Asparagus cream, egg cream, and butter emulsion

Asparagus à la flamande, egg cream and a butter emulsion. A delightful amuse-bouche with a refined experience.

Ingredients

100mlCream
Pepper
Salt
20gNew Tex creamy gel
500gWhite asparagus

30gParsley
10units.itemsEggs
50gMayonnaise
Pepper
Salt

100gEgg yolk
Salt
300gClarified butter
Nutmeg
Pepper

Preparation

  1. Peel the asparagus and cut them into pieces.
  2. Add the cream and cover with water.
  3. Cook the asparagus for about 5 minutes until done.
  4. Blend until smooth with pepper, salt, and the creamy gel.
  5. Put in a piping bag.

  1. Boil the eggs for 5 minutes until they are soft-boiled.
  2. Then peel the cooked eggs.
  3. Blend them with the mayonnaise and parsley until a smooth cream.
  4. Season with pepper and salt.
  5. Put in a piping bag. 

  1. Put the egg yolk in a blender.
  2. Gradually add the clarified butter in a thin stream.
  3. Add pepper, salt, and nutmeg to taste.
  4. Put this emulsion in a piping bag.

  1. Pipe 3 different dots next to each other.
  2. Spread them out a bit with a palette knife.