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Asparagus, poached egg, beer sabayon, hazelnut and parmesan streusel

visibility44229 Views comment0 comments person Posted By: Emmanuel Poulet-Harmel list In: Recipes of gourmets
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.
Green asparagus comes mainly from Provence and the South. Tender and fine, it is the tastiest of all. As a starter, chef Michel Husser presents his recipe for green asparagus, poached eggs, beer sabayon and parmesan streusel! From crunchy to flowing, a mix of flavors to savor!
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
1️⃣ 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.
2️⃣ 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.
3️⃣ 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.
4️⃣ Dressage
Arrange the hot asparagus in a soup plate, add the warm poached egg, coat with the sabayon and garnish with the streusel.
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