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Vacuum-packed asparagus with herb butter and lemon, parma ham |

Under vaccum

Asparagus cooked sous vide in flavored butter and served in Proscuitto dress.

Note

For this recipe, use asparagus of about 1.5 cm in diameter. The recipe will have to be readjusted in terms of cooking time if your asparagus is of a larger size.

Ingredients

Recipe for 4 servings

Asparagus

12 Unit(s)

Green asparagus

Herb butter

30 Gr

Butter

1 Sprig(s)

Tarragon

50 Sprig(s)

Chives

2 Sprig(s)

Thyme

1 Tsp

Lemon zests

Garnish

4 Slice(s)

Prosciutto

4 Wedge(s)

Lemon

2 Tbsp

Grated parmesan

Salt and pepper

Preparation time: 20 min

Preheat your thermocirculator at 200 °F

Preparation

Wash and peel the asparagus.

Chop the herbs and mix them with the butter and the lemon zest.
Asparagus

Vacuum pack your asparagus with the butter.

Cook for 12 minutes then remove and cool the bag in an ice bath.
On the plate

Take the asparagus out of the bag, add salt and pepper and roll the ham around 3 asparagus.

Place the bundles on your plates and sprinkle with grated Parmesan cheese.

Serve the lemon wedges with the asparagus.

For this recipe, use asparagus of about 1.5 cm in diameter. The recipe will have to be readjusted in terms of cooking time if your asparagus is of a larger size.

Cooking schedule