- Eggs
- Asparagus veloute
- 750g of asparagus (chopped)
- 2 small onions
- 3 cloves of garlic (stems removed)
- 1 litre of white chicken stock
- 200g of beurre noisette
- 200g of boiled double cream
- 150g of baby spinach washed
- Griddled asparagus
- For 4 people you will need 8 large spears of asparagus
- Asparagus puree
- 750g of asparagus
- 150g of beurre noisette
- 100g of boiled double cream
- 100g of washed baby spinach
- Burnt onion powder
- 750g of peeled onions
Crispy hen’s egg, griddled asparagus, asparagus puree, burnt onion
Daniel Clifford
9th July 2013
Crispy hen’s egg, griddled asparagus, asparagus puree, burnt onion
Crispy hen’s egg, griddled asparagus, asparagus puree, burnt onion
Ingredients
Method
Eggs
Poach eggs in a very deep pan with white wine vinegar for 2.5 minutes, then chill in ice water, one cold trim eggs so they are nice and round then wrap in potato spaghetti and deep fry at 190 degrees until crispy, season when removed from fryer
Asparagus veloute
Sweat onions and garlic in butter until soft
Add the asparagus
Cover with boiling chicken stock and cook for 6 minutes
Add the cream, beurre noisette and blend with fresh spinach, pass over iced water to keep the colour
Griddled asparagus
Remove all of the outer leaves, snap the bases to remove the woody part and turn the bases down so they are all neat.
Blanch them for 2 minutes 20 seconds and refresh in iced water
When cold, dry them, drizzle with olive oil and salt and griddle them on a medium heat
Asparagus puree
Blanch asparagus until soft
Remove, dry and blend with all of the rest of the ingredients, pass through a chinnois over ice to keep the colour
Burnt onion powder
Cut the onions into half and burn both sides then dry in the oven at 65 degrees centigrade for 12 hours.
When completely dry blend into a powder, pass through a sieve and sprinkle onto the asparagus.
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