Allow 1 egg and 4 or 5 asparagus tips per person and 1 rasher of bacon will make enough dust for 6 plates.How to do it:
For perfectly cooked Asparagus Tips:
Fill the SousVide Supreme
with hot water and at 88C/190.5 and pop in the vacuum sealed pouch and cook for just 10 -15 minutes. Remove and without opening the bag, see if it bends easily and when it does it's done.
I cooked the asparagus in the Sous Vide water oven the day before, since the eggs and vegetables need different temperatures it was easier.
Asparagus needs nothing but a tiny drizzle of oil added to the cooking pouch and I find it nicer if it's seasoned once it's cooked. All vegetables keep their colour and look amazing.
Once it was cooked I plunged the bag into ice cold water and left it to cool. Wiped the bag dry and stored still sealed in the bag until the following day.
Wipe a non-stick frying pan with a tiny amount of vegetable oil and fry a rasher of smoked back bacon until it's really crisp. Now wrap in a couple of sheets of kitchen paper and pop into the microwave for 30 seconds and it should be very crisp. If not pop it back for another 20 seconds but take care not to burn it.
Leave to cool and crush in a pestle and mortar or with under another sheet of kitchen paper with a rolling pin and voi·là bacon dust!Perfect Soft Cooked Eggs:
After a few experiments I found that a temperature of 65C and 45 minutes produced the perfect soft cooked egg and very fresh eggs work best.
There is no need to put your eggs in a bag. Fill the Sous Vide
with hot water and set the temperature to 65C/149F and once the temperature is carefully lower in your eggs one at a time and set the timer on the machine to 45 minutes.
Once the time is up the machine will give out a series of load beeps. Remove the eggs and crack into a cup before placing on your finished dish, only because it's easier that way. Plate your dish up, add the egg and enjoy!