Alsace Home-Style Cooked Asparagus, Slow Poached Egg, with 3 Hams and 3 Sauces
4 main course servings
2 lb. jumbo white asparagus
2 lb. extra large green asparagus
4 organic eggs
½ lb. cooked ham (Parisian-style)
½ lb. smoked ham (Westphalian-style)
½ lb. cured ham (San Daniele)
1 c. asparagus mayonnaise (recipe follows)
1 c. mustard vinaigrette (recipe follows)
1 c. horseradish sauce (recipe follows)
paprika, for garnish
chervil, for garnish
Peel white and green asparagus. Rinse under cold water and tie into 4 small bundles of white and 4 small bundles of green. Set eggs to room temperature. Bring pot of water to simmer and keeping temperature at 75 degrees, cook eggs for 1 hour. Remove and set aside. Bring salted water to a boil in two separate stockpots. Cook asparagus in the stockpots—white in one and green in the other—until al dente. Remove asparagus, pat dry with towel, and put on a long plate alternating the white and green. Remove eggs from their shells and place on top of asparagus. Dust with paprika and garnish with chervil. On the side, serve the 3 different hams and 3 sauces.
Sauces:
Asparagus mayonnaise: 1 c. mayonnaise, 2 Tbsp. asparagus stock, and 1 whipped egg white.
Vinaigrette: 1 c. mustard vinaigrette; 1 small spring onion, including some greens; 1 tsp. each chopped chervil, chive, and parsley.
Horseradish: 1 c. unsweetened whipped cream, 4 Tbsp. prepared horseradish, 1 Tbsp. chopped chives, salt and pepper, to taste.
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