Iberian Gofríssimo waffles


Waffle piping bag (Ref 66140)

4 rectangular waffles

150g Iberian ham cut in very thin slices

16 green asparagus

4 eggs

4 egg yolks

200g butter

Juice of half a lemon

A tablespoon of olive oil

Diced chives

Salt and pepper to taste


Boil the green asparagus for 2 minutes in salted water.
Cut 4 squares of cling film and place each one on a cup, grease with olive oil and crack an egg on top. Gather the ends of the paper together and roll up, removing all the air, tie with string, boil the eggs for 4 minutes, remove the string and the cling film.

For the sauce: heat the butter until it melts, separate the foam that forms and the whey from the bottom (clarify), and leave to cool.

Put the egg yolks in a bowl, beat with an electric whisk and gradually add the butter while whisking until it emulsifies, add the lemon juice, salt and pepper.

Spread the ham and asparagus on the waffles, put a poached egg on top, cover partially with the sauce and sprinkle with chives.