A partner of Maison DEHESA, the chef shares his interpretation of our Bellota shards.
Bellota shards and white asparagus
Recipe for 2
Ingredients
White asparagus
Eggs
Bellota shards
Chives
Vinaigrette:
1 tsp mustard
1 tsp Maison DEHESA vinegar
2 tsp Maison DEHESA olive oil
If you have no shards, the recipe works just as well with sliced ham, or with the trimmings of a bone-in Bellota ham: nothing goes to waste.
Method:
Step 1:
Wash, peel and cook your white asparagus in water for 10 min.
Add the eggs 1 min after putting in the asparagus.
Prepare the vinaigrette.
Plunge the asparagus and eggs into cold water to stop the cooking.
Step 2:
Drain the asparagus.
Shell and finely chop the eggs, place them on the asparagus and add the Bellota shards. Serve with the vinaigrette.
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