1 kg of kosher salt
250 g of sugar
4 egg yolks and 4 whites
500 g of cooked and mashed black beans
1 bunch of asparagus
1 onion
2 tablespoons (at a time) of butter
1 kg of kosher salt
250 g of sugar
4 egg yolks and 4 whites
500 g of cooked and mashed black beans
1 bunch of asparagus
1 onion
2 tablespoons (at a time) of butter
1
Marinate the egg yolks: Place them in a mixture made with kosher salt, sugar, and a little bit of black bean puree - for 4 to 5 hours
After marinating, drain the egg yolks under cold running water
2
Beat the whites until frothy and spread them between two sheets of aluminum foil or parchment paper, creating a thin layer
Cook at 150°C for 5 minutes
Cut into strips
3
Peel the asparagus and separate the tips from the stalks
Cube the stalks
4
Peele the onion and divide it into two parts
Melt 1 tablespoon of butter, add half of the onion, then the cubed asparagus to sauté
Add 1 cup of water and cook over high heat
5
Melt the remaining butter, add the rest of the onion, and sauté the asparagus tips for a few minutes
Set aside
6
Blend half of the cooked asparagus cubes in a food processor or blender
Sieve the mixture and combine with the other half of the asparagus cubes
7
Assemble four plates with black bean puree, asparagus tips, and an egg yolk in the middle
Distribute around some strips of meringue and the mixed asparagus cubes.
