Tired of always preparing the same salads? Well, its over! On this occasion we have decided to prepare a tempered salad with vacuum packed asparagus and using temperatures below 100ºC. Yes, it is much easier than it seems and the result is spectacular. Keep reading and discover how to prepare this asparagus and ham salad.
| 🚻 4 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make asparagus and ham salad: |
| 500 grams of trigueros asparagus 4 units of eggs 4 slices of serrano ham |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make asparagus and ham salad:
1. In addition to the previous ingredients, to elaborate this asparagus and ham salad you will need to gather the following utensils:- Vacuum packaging bags
– Vacuum packaging machine
– Thermometer
2. We start putting a casserole with water to heat until it reaches the 75ºC and then cook the eggs. The ideal is to cook the eggs in a casserole large enough to also be able to introduce the asparagus.
3. The next step will be to peel the triguerous asparagus with a peel or knife, from under the yolk to the foot of the stem. Look at photography to peel them in the same way.
4. We take the bag and introduce the asparagus. I recommend using approved and quality bags to package. On the other hand, I sign up with an indelible marker the temperature and time to avoid forgetting this data.
5. Add a thread of olive oil and pack them in the void with the machine. On the other hand, when the water we have on the fire reaches 75ºC, we introduce the eggs in a bag and immerse them for 13 minutes. It is not necessary to use a vacuum packaging bag, just one to freeze.
Trick: If you observe that the bag floats, open it to the air comes out or introduce two tablespoons inside.
6. While the eggs are cooked, we take a tray and line it with paper paper. On paper, place the ham slices and cover them with another layer of kitchen paper. Enter the tray into the microwave for 30 seconds and check the ham. You must give it 30 second sessions until you observe that you have lost all the humidity. It usually needs about two minutes.
7. We rose the water temperature to 88ºC and submerge the asparagus bag when it has reached it. We leave them four minutes.
8. When we already have all the ingredients ready, we can prepare the temperate salad. We cut the trigueros asparagus, place them in a bowl and season with olive oil, salt in scales and a little truffle oil. We mix and distribute them in the different dishes.
9. Cascamos the eggs and with a lot of care we put them in the dishes, one per person. Then, chopped ham slices with your hands and distribute the pieces equitably.
10. And finally, we grat a little black truffle and sprinkle it over the asparagus and ham salad. Without a doubt, delicious! Serve in a meal with family or friends and prepares a roll of meat with a boletus sauce as a main dish. More original recipes full of flavor in my blog target = _blank relic = NOFOLWSORK in glass.
