INGREDIENTS
| 1 egg
500g fresh white asparagus 2 tablespoons mild olive oil 2 teaspoons sherry vinegar 1/4 cup sparkling water |
Murray River Sea Salt to taste
To Serve
| 4 very thin slices serrano ham or prosciutto, torn into pieces |
Tiny mint leaves for garnish
METHOD
| 1. | Steam egg at 100°C for 3 minutes (soft boil). |
| 2. | Steam white asparagus in a solid steam tray at 100°C with ½ cup of water 4 minutes. |
| 3. | Strain the asparagus and reserve ¾ cup for later use. |
| 4. | Cut 3cm from the tip of the asparagus and reserve for garnish. |
| 5. | Roughly chop the remaining cooked asparagus. |
| 6. | Carefully peel the egg. Place the cooked egg and asparagus (without the tips) into the jug of a blender along with the reserved cooking liquid, vinegar, sparkling water and a good pinch of salt. Blend until smooth. |
| 7. | Taste and adjust seasoning with more salt if necessary. Chill the soup, covered in the refrigerator for 20 minutes. |
To Serve
| 1. | Divide the soup between 4 bowls and top with torn ham, tiny mint leaves and asparagus tips. |
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
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