Asparagus with Prosciutto and Egg

Name: Asparagus with Prosciutto and Egg
Yield: Serves: 10
Ingredients: 10 eggs – cold from refrigerator; 6 ounces unsalted butter (170 g); 12 lemons – juiced; 3 cups apple cider vinegar; 6 tablespoons chicken stock; 30 slices prosciutto; 50 stalks asparagus preferably large stems (about 3 pounds or 1350 g); 10 tablespoons coarsely grated parmesan or Grana Padana cheese; 3 large sous vide bags; 8 ounces clarified butter -melted (225g)

Preparation info

Serves:
10

Difficulty
Easy

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

Ingredients

For the Asparagus

50 stalks asparagus preferably large stems (about 3 pounds or 1350 g)

Starter
Lunch
Side dish
Gluten-free
Sous vide

Method

For the Asparagus

Place 1 pound of asparagus in each sous vide bag plus a tablespoon of lemon juice and a tabl