Here is an extrapolation of an idea we got from Wylie at wd-50. I think Wylie likes eggs just about as much as I do, and he is constantly working new wonders with what is possible with the everyday egg. Over a year ago he served a chicken dish with an egg yolk carpaccio. A nifty idea with an elegant presentation. Anyway, that thin sheet of egg yolk has come in and out of my mind over the year and until yesterday I was unable to integrate that fine sheet of perfectly cooked egg into what we are doing. Well, I called on my friend the freezer and used it to set medium ribbons of slow cooked egg yolk. Now we just pull the strips out of the freezer and the pliable egg yolk can be draped and wrapped around our asparagus. I am also thinking about make large round sheets of egg yolk to drape over slow cooked steak. Out here steak and eggs is just a no brainer. Oh, and here is a link to Wylie's chicken dish which featured the egg yolk carpaccio.