For my husband’s birthday this year, I got him a sous vide stick. We sometimes do that – buy each other things we actually want ourselves. Once, I got a red Berkel slicer. But that’s a story for another time.
Thanks to the precise temperature control of the sous vide stick, you can make perfect onsen eggs. In Japan, the onsen eggs are prepared in hot spring water, and that is exactly what the sous vide stick will simulate – a hot spring.
Start with the eggs, by letting them simmer in warm water of 63° C for a good hour.
Separate the asparagus spears from the stalks and boil the asparagus stalks until tender. Remove excess water and add salt, olive oil, lemon and crème fraîche. Puree until smooth.
Fry the asparagus spears in a hot pan and salt.
Cut the smoked salmon into cubes and serve as a starter or light lunch with your silky onsen eggs, crunchy asparagus spears, smooth asparagus puree as well as tasty pumpernickel, fresh cress and black seaweed pearls.