Asparagus:

  • 5 spears of asparagus, tough stalk removed and ends trimmed.
  • 50g butter
  1. Pre-heat a water bath to 64 degrees, place the egg yolks in a suitable sous vide pouch with olive oil and vinegar, and confit for 45 minutes.
  2. Place a pan on to a stove and heat the butter. Fry asparagus for three-to-four minutes, depending on thickness. Drain the asparagus on kitchen towel.
  3. To serve, simply lay asparagus spears on a plate and carefully place two yolks on top. Emulsify the remaining oil, vinegar, lemon and yolks to create a dressing, adding the chopped parsley.
  4. Place watercress and pea tendrils on plate, then dress and serve.

Method

Ingredients

Pan Roasted New Season Asparagus, Confit Scaman’s Egg Yolk, Sherry Vinegar, English Watercress, Pea Tendrils

Confit Egg Yolk:

  • 4 Scaman’s egg yolks
  • 150ml olive oil
  • 50ml sherry vinegar
  • English watercress & pea tendrils washed and refreshed in ice water
  • Chopped parsley
  • Lemon

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