1. Remove thorns, cut asparagus wood. Boil them in salted boiling water until the blade of a knife goes in easily. Then submerge them in cold water with ice cubes. Textile book. Keep water for making sabayon and bottarga.
2. Boil 2 eggs for 12 minutes in boiling water. Allow to cool, separate the yolks and whites. Then pass them through a sieve until you get a powder. Book.
3. Cook 2 egg yolks in a water bath with 2 tablespoons of water in which the asparagus was boiled. Whisk vigorously until foamy with small white bubbles. Gradually add 125 g of butter, cut into small pieces, continuing to beat. Then the juice of half a lemon and zest, salt and pepper. Reserve at room temperature.
4. Mix 250 g of sugar and 250 g of coarse salt. Gently place three raw egg yolks on top. Book 12 hoursrinse thoroughly.
5. Put a piece of butter in a saucepan, then asparagus. When they are hot, add a spoonful of boiling water to make a frosting. Reduce heat, sprinkle with mimosa egg, lemon zest, fleur de sel and pepper.
6. Place a tablespoon of sabayon on a plate, top with three asparagus, then grate the egg bottarga just before serving.
Chef’s suggestion: Savagnin from the Jura, dry white wine obtained by oxidation (treatment to obtain complex aromas).
* Villa9Trois, terrace restaurant, 71 rue Hoche, 93100 Montreuil. Tel: 01 48 58 17 37 www.villa9trois.com Tasting menu from 59 euros
Credits: Style © Julie Maurence