Medium
4 per.
40 min
Chef Cristina Bowerman
Ingredients
- 1 egg
- 350 grams of Grana Padano Riserva 30 months
- 10 asparagus tips
- 60 g of flour
- 40 g butter
- 1 glass of milk
- 1 glass of cream
- chicken broth to taste
- salt and pepper to taste
- 1 tablespoon barley malt
Preparation
For the egg:
If you have a roner, set the temperature to 65 degrees and cook for 19 minutes. If you don’t have a roner, proceed with a saucepan on the heat and check the temperature using a kitchen thermometer.
For the Grana Padano foam:
Make a béchamel sauce with 60 g of flour, 40 g butter and a liter of fresh milk.
Add the malt of barley. Blend the béchamel with 350 g of 30 month Grana Padano. Pass everything through a chinois and season with salt.
When serving, sauté the asparagus tips kept aside in the pan and serve with the egg. Serve the poached egg with the Grana Padano foam. Garnish with asparagus tips and a sprinkling of soluble barley.
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