• Preparing the asparagus:

Clean the asparagus, removing the tougher part of the stalk and leaving the tender part. Blanch them in salted water for about 3-4 minutes, then sauté them in a pan with a drizzle of BIS Basil Oil to add an aromatic touch.

• Preparing the flavored bread:

Cut the bread into slices and then into cubes. Place the cubes in a bowl, lightly moisten them with water, and season with BIS Basil Oil. Work them with your hands until they absorb the oil well, then sauté them in a pan until they are crispy and golden brown. Set aside for the final composition.

• Preparing the cheese cream:

In a saucepan, combine the robiola cheese, stracchino cheese, and BIS Milk, and cook over low heat until you get a smooth and velvety cream. Add salt and pepper to taste and stir until you achieve a soft consistency.

• Preparing the crispy bacon:

In a pan, cook the bacon slices until they become crispy and golden brown. Then cut them into small pieces and set them aside.

• Preparing the egg:

Gently cook an egg yolk in simmering water for about 90 seconds, until you get an egg with a soft but firm yolk. Once ready, drain it and set it aside.

• Plating the dish:

Start by plating some cheese cream on the bottom of the plate. Add the deconstructed egg on top of the cream and, with a spoon, distribute some of the flavored breadcrumbs. 7. Complete the dish with the crispy bacon and some sautéed asparagus.