Asparagus and Egg

Interpreted from Joan Roca of El Cellar Del Con Roca the best restaurant in the world and as taught at the Harvard Science and Cooking on-line class.  Comments in italics.

Ingredients:

1. Asparagus cut into ends and stalk 
2. Olive Oil
3. Salt
4. Champaign or probably Xantham Gum
5. Truffels 
6. oxalis (sorrel)
7. freshly ground white pepper

We're going to see an asparagus and egg dish. And we'll see through this plate two different techniques of cooking. We cook the asparagus under a vacuum looking to protect the product from the water in which we cook it in and to preserve the flavor. In this case, we cooked the 

ends of the asparagus at 85 degrees C for 35 minutes. 

We have interesting texture and interesting flavor since we have not lost its flavor or its juice. It has not been dissolved in the cooking water. This is on one side. With the 

other end of the asparagus, we blended it, we triturated it (juicing, a triturating juicer is a style of juicer used to break down fresh produce into juice and fiber.), and we made an ice cream. An asparagus ice cream. 

Ok, asparagus on one side, the ends with the stalk, and the asparagus.

And now we're going to see another part of the dish. That is the egg. What interests us is to see at which temperature we have stopped cooking the egg, and especially at what time to apply the concoction, especially since we are only using the yolk in this case. We've 

cooked the three eggs at 63 degrees. 

What we are going to see is how time influences the degree of cooking. This one has only been cooked for 15 minutes. We have a fluid texture of the yolk. This is the one we're going to use. I am not going to cut it yet because I need the yolk. But this one has been cooking for 45 minutes. Notice that it is much more dense. This intermediate one is the one we're going to use now. We're going to separate the whites since we don't need it. Only the yolk.  

Notice the sauce-like texture. It's like the sauce of egg yolk. It's what we want to use now, eh? We wanted an egg yolk sauce. We're going to add some olive oil-only a little bit, a little bit of salt. 

And now we're going to put together the dish. We have the texture of the egg yolk. It's like truffle juice that we have texturized with champagne. (the discussion suggests he might have said Xantham Gum which is suggested makes more sense.

First, we'll pour a little of this juice over the base of the plate. Then we'll dribble some of the egg yolk. Then we're going to construct the plate. We're going to sprinkle some summer truffle, Tuber aestivum. We are at the gates of summer. These are summer truffles that have come early in our spring but are very, very tasty.

This asparagus ice cream is really important in that the formula is well stabilized so that it has a very good texture. And we like to place the asparagus hot, straight out of the water bath,
to create a contrast between hot and cold, egg yolk, and truffle flavor. We'll give it a bit of acidity with a few leaves of oxalis. And then a bit of strength with a little bit of freshly ground white pepper.