Sauteed Kentish Asparagus spears, poached free range egg, glazed hollandaise
This recipe is from our partners Whiting & Hammond - www.whitingandhammond.co.uk
- Hollandaise: 4 egg yolks
- 250g clarified butter, warmed
- 1 tbsp white wine vinegar
- Lemon juice, to taste
- Asparagus spears: 20 Kentish asparagus spears
- Wiltshire truffle shaved - optional
- Poached egg: 4 free range eggs
- 2 litres of water
- 80ml of white wine vinegar
- Hollandaise: Place the egg yolks, white wine vinegar in a bowl and place over a pan of simmering water and whisk constantly until the volume has doubled in size and can hold a ribbon shape. Remove from the water then very slowly. Whisk in the clarified butter until a nice thick sauce has formed, season and whisk in the lemon juice to personal taste. Use as soon as possible.
- In a pan, bring the water and vinegar to the boil. Give a gentle whisk, crack the eggs into the water, bring back to the boil, then reduce to a simmering boil for 3 minutes.
- Asparagus Spears: Snap the bottom of the asparagus which will break off the woody part of the spear, discard the woody part. Peel downwards from just below the start of the spear. Place in a pan of boiling salted water and boil for 2 minutes or until cooked, drain the water away. Place 5 spears on each plate, cover the peeled part of the asparagus with 3 tbsps of hollandaise. Place under a preheated grill and allow to colour until golden. Remove from the grill, add the freshly poached egg and add freshly shaved Wiltshire Truffle all over.