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Chef’s Recipe – Asparagus, Slow Cooked Egg, Kampachi

By: Executive Chef Robert Curry

Serves 4


2 bunches Asparagus

4 each Eggs

12 ounces Kampachi Fillet

1 recipe Black Olive Vinaigrette (recipe follows)

to taste Fleur de Sel


  • ·  Heat a water bath with a thermocirculator to 63 degrees Celsius.
  • ·  Submerge the eggs in the water bath for 45 minutes.
  • ·  Shock the eggs in ice water and reserve.
  • ·  Peel all but 2 spears of asparagus.
  • ·  Using a peeler, shave thin strips of asparagus from the unpeeled spears and reserve in ice water.
  • ·   Cook the peeled asparagus in salted boiling water until tender.
  • ·   Drain and divide the asparagus spears and arrange among four plates.
  • ·   Drain and place the eggs on the asparagus.
  • ·   Reheat the egg for 5 minutes in the water bath at 63 degrees Celsius.
  • ·   Break eggs one by one into a bowl and place on the asparagus.
  • ·   Season eggs with fleur de sel.
  • ·   Slice Kampachi and place on the eggs, season with fleur de sel.
  • ·   Drizzle plates with tapenade vinaigrette.
  • ·   Garnish with shaved asparagus.

 Black Olive Vinaigrette


½ cup Niçoise Olives, pitted

1 each Shallots, peeled and minced

1 bunch Chives, chopped

½ cup Extra Virgin Olive Oil

¼ cup Banyuls Vinegar

1 ½ tsp Pastis


Chop olives.

Mix all ingredients.

CATEGORIES: Restaurant

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