Asparagus, poached egg, beer sabayon, hazelnut and parmesan streusel
Next weekend is Easter 
!
! We offer you a menu idea for the occasion:
Entrance 
: Asparagus, poached egg, beer sabayon, hazelnut and parmesan streusel, by starred chef Michel Husser.
: Asparagus, poached egg, beer sabayon, hazelnut and parmesan streusel, by starred chef Michel Husser. Ingredients :
- 500g of asparagus
- 4 eggs
- For the beer sabayon
- 4 egg yolks
- 12cl of beer (Gueuze)
- 1cl of flower beer
- 15g of fluid cream
For the streusel
- 50g of butter
- 50g hazelnut powder
- 50g of flour
- 2g of fleur de sel
- 12g of parmesan
Preparation of the hazelnut and parmesan streusel Cream the butter. Mix all the streusel ingredients with the softened butter then bake on parchment paper in the oven at 170°C for 10 minutes.
Preparation of the beer sabayon Whisk the yolks with the beer and the beer flower, gradually heating the pan to obtain a light and creamy cream. Finish by adding the cream.
Cooking asparagus and eggs Prepare the asparagus and cook them in salted boiling water.
Poach the eggs in a pot of boiling water with a tablespoon of white wine vinegar for 5 minutes.
Dressage Arrange the hot asparagus in a soup plate, add the warm poached egg, coat with the sabayon and garnish with the streusel.
