Scrambled eggs are cooked as thin as crepes and sliced thinly to make “spaghetti” or strips like pasta and topped with asparagus wrapped in Spanish dry-cured ham known as Serrano, and garnished with tomato concasser.
6 organic grape tomatoes, cut in half
10g hydrated porcine mushrooms
10g fresh oyster mushrooms, torn
1 tbsp olive oil
2 large hot house tomatoes
1/2 tsp finely chopped garlic
1/2 tsp finely chopped shallots
1/2 tsp finely chopped parsley
1 tsp olive oil
Serrano wrapped asparagus
2 thin slices of Serrano ham
5 pieces medium sized asparagus
1. To make the egg spaghetti, whisk the eggs and pass through a fine strainer. In a frying pan make very thin crepes with the egg mixture. When cooked, roll them on a cutting board and slice thinly. In a pan, saute the tomatoes and mushrooms in hot olive oil. Add the egg and toss several times. Season.
2. To make the tomato concasser, slice the tomatoes into quarters, remove the seeds and some of the inside flesh, and dice very fine. Sauté garlic and shallots in olive oil. Add the tomato and toss. Add the parsley and season with salt and pepper.
3. To prepare the Serrano wrapped asparagus, blanch asparagus in rapidly boiling water. Lay ham out flat and place the asparagus across the ham. Roll around the stems and wrap tightly.
4. Sear the asparagus and ham in a pan making the ham crisp around the outside. Place the hot egg spaghetti on the plate and place the asparagus on top. Garnish asparagus with the tomato concasser.