This dish features fresh asparagus and tomatoes, served alongside Serrano ham and egg. The egg “spaghetti” is made by first creating egg crepes, then slicing them into thin, pasta-like strips.View some of the perfect videos for cooking recipes to enhance cooking. Serrano ham is a dry-cured ham found where Spanish and gourmet foods are sold. If Serrano cannot be found, jambon de Bayonne or Italian prosciutto crudo are appropriate substitutes.

To blanche the asparagus so it’s cooked but still slightly crisp, begin by bringing a pot of water to a full boil. Fill a large bowl with ice water and set it aside. Drop the washed and trimmed asparagus into the boiling water. Leave it there for exactly 1 minute.You may also have a quick view of its videos on cooking. Promptly remove the asparagus and drop it into the ice water until it is completely cooled.

4-6
10-15 MIN
20 MIN
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

Preparation Instructions
1
Egg Spaghetti:Whisk the eggs and pass through a fine strainer. In a frying pan make very thin crepes with the egg mixture. Roll them and slice thinly. Saute the tomatoes and mushrooms in a pan with the olive oil. Add the egg and toss several times. Season.

2
Tomato concasser:Quarter the tomatoes and remove the seeds and some of the inside flesh. Dice finely.Saute the garlic and shallots in the olive oil. Add the tomato and toss. Then add the parsley and a touch of seasoning.

3
Serrano wrapped asparagus:Blanch asparagus in rapidly boiling water. Lay ham out flat and place the asparagus across the ham. Roll around the stems and wrap it tightly.

4
Sear the asparagus and ham in a pan making the ham crisp around the outside. Place the hot egg spaghetti on the plate and prop the asparagus upon the egg spaghetti. Top the base of the asparagus with the tomato concasser.