Instructions

Chop beef jerky into 1″ cubes. Reserve the most cured parts to grate. Pour cream and milk in a Magefesa saucepan and incorporate the beef jerky. Let simmer for 30 minutes. Let cream stand  for a couple of hours, covered, so the beef jerky marinates and releases the aroma. Cook asparagus in plenty of salt water and a tablespoon of sugar, and cook for about 5 minutes. Drain.
Place asparagus and lime zest in a Magefesa blender and process incorporating the olive oil little by little to get a stable emulsion. Using a peeler, peel asparagus from the stem to the yolk. Tied asparagus to form a bunch and cut the stems to match their length.
Place asparagus in an upright position inside a Magefesa Stockpot. Cook asparagus in salt water with a spoonful of sugar. The water should not cover the yolks. Cook over low heat (without letting it boil) for 10 to 12 minutes, depending on the size and freshness of the asparagus. Cover pot and cook 5 min more to make the egg yolks to the steam. Remove the bunch from the pot and transfer to a container with ice water to stop the cooking.
Cook the eggs in boiling water for 3 minutes. Place them to cool in ice water. Process the eggs in a Magefesa blender. Pass through a sieve and set aside. Place white asparagus on the hot beef jerky cream and cover with a few spoonfuls of the green asparagus emulsion and the Mollet egg cream. Sprinkle with grated beef jerky.
This recipe can be prepared using canned asparagus, browning them lightly in a frypan with butter or oil. Another variant of the recipe would consist of using stewed vegetables and sweetbreads.

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