Asparagus and Egg Spaghetti

In this vegetable dish, fresh tomatoes and asparagus are served with Serrano ham as well as egg. To make the egg “spaghetti,” egg crepes are first created then sliced into thin strips similar to pasta. A dry-cured ham, Serrano ham is basically displayed along with Spanish as well as gourmet food in the shop. However, if Serrano is not available, you can opt for Italian prosciutto or jambon de Bayonne as an alternative. Blanching the asparagus in such a way that it is still mildly crisp though cooked is made possible by first pouring water into a pot and bringing it to a complete boil. Then ice water should be poured to fill a large bowl and leave it for a while. The trimmed and washed asparagus is then dropped into the pot with boiling water. It should be blanched for precisely 1 minute. Lastly, the asparagus is promptly removed from the pot and then dropped into the large bowl with ice water till it is fully cooled.

Ingredients

Egg Spaghetti
3 eggs
6 organic grape tomatoes, cut in half
10g hydrated porcine mushrooms
10g fresh oyster mushrooms, torn
1 tbsp olive oil
Tomato concasser
2 large hot house tomatoes
1/2 tsp finely chopped garlic
1/2 tsp finely chopped shallots
1/2 tsp finely chopped parsley
1 tsp olive oil

Serrano wrapped asparagus
2 thin slices of Serrano ham
5 pieces medium sized asparagus

1.For the egg spaghetti:The eggs are whisked and then sifted through using a fine strainer.With the use of a frying pan, the egg mixture is then made into very thin crepes.They are then rolled and sliced thinly. Afterwhich the mushrooms and tomatoes are sautéed in olive oil in the pan. The egg is then added and tossed several times. You may then season it after.

2.To prepare the tomato concasser: After quartering the tomatoes, some tomato flesh inside as well as the seeds are then removed. Afterwhich the tomatoes are diced finely. The shallots and garlic are then sautéed in olive oil. The tomatoes are then added and tossed. The parsley is then added and a bit of seasoning as well.

3.For the Serrano wrapped asparagus: The asparagus is blanched in fast boiling water. The ham is then laid out flat and the asparagus is placed across the ham. The stems are rolled around and wrapped tightly.

4.Using a pan, sear the ham and asparagus; the ham should be crisp on the outside.The egg spaghetti which is still hot is then placed on the plate with the asparagus propped on it. The asparagus base is then topped with the tomato concasser.