Fill and preheat your fusionchef water bath to 75 °C.
Slice the ham, arrange it on a baking sheet and bake it in the oven for an hour at 90°C to dry it out.

Clean and wash the white asparagus, place them in a cooking bag, vacuum seal with salt and pepper. Place in the fusionchef water bath to cook sous vide for 18 minutes at 75 °C, cool and julienne.

Clean and wash the green asparagus, season with salt, pepper and oil, vacuum seal, place in the fusionchef water bath to cook sous vide for 15 minutes at 75°C, allow to cool, set aside the tips and mix the rest with the basil.

Change set temperature to 62 °C. Cook the eggs at 62°C in the fusionchef water bath, without a cooking bag, for 30 minutes.
Dice the bread, toast it in the oven and season with salt, pepper and oil.

Warm up the asparagus cream, season with salt and pepper, pour it to the serving dishes and carefully place the shelled eggs on it. Finish with the green asparagus tips, white asparagus julienne, bread crostini and crisp ham.