- 12 large asparagus spears, peeled
- 1 smoked ham hock
- 20 grams tarragon leaves
- 20 grams parsley leaves
- 20 grams chervil
- 20 grams cornichon
- 500 milliliters pure olive oil
- 2 egg yolks
- 5 grams Dijon mustard
- 2 egg yolks
- Extra virgin olive oil
- Salt and pepper
- 1 raw asparagus spear
- Frisee lettuce or Pissenlit Blanc
For the Asparagus:
Blanche asparagus spears and allow them to cool at
room temperature on a tray. Do not shock in ice water.
For the Ham Hock:
Place ham hock in a pot of cold water, and bring
to a simmer, Allow ham hock to simmer for 2 hours until tender.
Let ham hock cool in the water, then remove and pull the flesh
and skin from the bone. Run the ham through a meat grinder
set to the smallest dice.
For the Herb Puree:
Combine herbs and olive oil in a blender and puree
until smooth. In a bowl, mix the egg and mustard and slowly
drizzle the mixture in to the herb puree to form an emulsion.
Fold the ham hock in to the emulsion and chill immediately.
For the Egg Sabayon:
Whisk the egg yolks with a pinch of salt over a water
to a stable froth, transfer to an ice bath, and whisk over
the ice bath until fully chilled.
To Assemble and Serve:
Toss the asparagus in extra virgin olive oil, salt,
and black pepper and arrange on a flat plate. Quenelle the
ham mixture and place on the asparagus spears. Shave raw asparagus
with a vegetable peeler, mix with the frisee or pissenlit
blanc, season with olive oil, salt, and pepper, and place
mixture on top of the quenelle. Spoon the sabayon around the
asparagus and serve.
Wine Pairing: ZD California Chardonnay
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