Buttered White Asparagus, Bassanese Egg Sauce – Vincenzo Gatti
Buttered White Asparagus, Bassanese Egg Sauce, Culatello di Cantina
For Buttered Asparagus
White Asparagus 1 Kg
Clarified Butter 200 Gr
Salt 20 Gr
For Bassanese Sauce
Hard Boiled Eggs 2 pcs
Lemon 1/2 pc
Clarified Butter 500 ml
Salt 10 Gr
Chopped Chives 10 Gr
Culatello Ham Sliced 200 Gr
Parmesan Cheese Sliced 100 Gr
Black Truffle 40 Gr
Truffle Oil To Drizzle
Preparation / Presentation
Clean and peel White Asparagus, season in salt and arrange in a baking tray. Cover with clarified butter and bake at 180C for 10 min. Remove from butter and set aside.
For Bassanese sauce, in a mixer put the boiled egg yolks, salt and lemon juice. Mix briefly, then slowly add clarified butter while mixing until all absorbed. Using a spoon, mix in the finely chopped egg white.
Arrange freshly cooked asparagus in a warm deep plate, garnish with Culatello slices around,
Cover asparagus with Bassanese sauce living the tips uncovered, finish with sliced truffle, and parmesan cheese. Drizzle with Truffle oil.
The perfect wine:
Reminiscent of ripe apricots and oranges, with floral hints and traces of raisin and spice, this well-balanced Nederburg Heritage Heroes The Anchorman Chenin Blanc has excellent structure, beautiful minerality and is fresh and fruity – a stylish partner to Chef Vincenzo Gatti’s white asparagus, Bassanese sauce, Cullatello ham, black truffle, and Parmesan.
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