Asparagus and Eggs Recipe

Sous vide the egg. Fill a one-gallon pot with three quarts of water. Attach the sous vide and heat the sous vide water bath to 143°F. Once the water is heated, place the egg in the water and cook for 45 minutes. Prepare an ice bath by mixing one quart of water and ice.  Once the egg is done, place the egg in the ice water.

Prepare the whipped goat cheese while the egg is cooking. In the bowl of a food processor, add the goat cheese, fresh tarragon, granulated sugar and whole milk. Blend for 3 minutes and then place the whipped goat cheese into a quart sized bowl. 

Prepare the preserved lemon vinaigrette. Slice the preserved lemon into three pieces. Remove the pulp of the lemon from the rind. In the jar of the blender, add the rind of the preserved lemon, lemon juice, lemon zest, egg yolk and sugar. 

Blend until well combined. Add the water and blend until emulsified. Transfer the vinaigrette into a one-pint bowl. 

Blanch the asparagus. Fill a two-quart sauce pot with water and bring it to a boil. Prepare the ice bath by combining one quart of water and ice. Trim the tough ends of the asparagus. Once the water comes to a boil, cook the asparagus for 1 minute. Transfer the asparagus to the ice water to cool completely. 

Prepare the tempura batter. In the jar of a blender, add the chilled vodka, chilled carbonated water, egg, all-purpose flour and cornstarch. Blend until smooth. Transfer the batter to a mixing bowl. 

Fry the asparagus spears. Slowly heat the canola oil in a shallow pan. Line a plate with paper towels. Drain the chilled asparagus and slice in half. Reserve half of the blanched asparagus. 

Dip the remaining half of the asparagus spears into the prepared tempura batter.

Fry the asparagus for 1 minute and drain on the paper towel lined plate. Season with salt to taste.

Lightly dress the pea tendrils or baby arugula with the preserved lemon vinaigrette. 

Plate the final dish. In a 10-inch coupe plate, place two ounces of the whipped goat cheese. Spread circularly on a plate. Peel the egg and place in the center of the goat cheese. Fence playfully the blanched and tempura asparagus in a circle around the egg. Garnish with dressed pea tendrils to hide the egg. Serve and enjoy!