Asparagus with Coppa ham and baby potatoes

Name: Asparagus with Coppa ham and baby potatoes
Ingredients: Poached egg; Baby potatoes; Chive oil; Asparagus; Chives; 500 g Cream 35%; Coppa ham; 500 g Diced ham

Sous-vide cooked asparagus with poached egg, Coppa and airy ham foam, finished with chives and chive oil.

Tender asparagus served with a poached egg, crispy baby potatoes and coppa. Finished with warm ham foam from the siphon, chives and chive oil.

Ingredients

Poached egg

Baby potatoes

Chive oil

Asparagus

Chives

500gCream 35%

Coppa ham

500gDiced ham

Preparation

Cook the asparagus sous-vide at 85°C for 40 minutes.
Roast the baby potatoes in the oven at 200°C for 20 minutes.
Briefly fry 500 grams of ham cubes.
Mix with 500 grams of cream and let infuse.
Strain the mixture, pour into a siphon, charge with a cartridge and keep warm in a bain-marie.
Warm the poached egg according to instructions.
Place the asparagus on the plate with the poached egg.
Distribute the coppa ham over it and add the warm ham foam.
Finish with finely chopped chives and chive oil.