Wash the asparagus spears in cold water. Trim and peel the base of the stems to remove the woody/fibrous texture. Dress the asparagus in olive oil and grill. Season with salt.
In a Thermomix jug or blender, place the burnt onion paste, egg yolks, lemon juice and salt and blend briefly to combine. With the Thermomix running on a medium speed, slowly stream in the oil to emulsify. Blend in the xanthan gum to thicken. Adjust the seasoning if necessary. Remove the mayonnaise from the jug and reserve in a piping bag, and refrigerate until needed.
To prepare the speck, slice
To assemble, place 5 hot asparagus spears on each hot plate and immediately lay the speck on the hot asparagus – it should start to melt. Pipe
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