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Hot right now: Asparagus.
Due to the formidable British climate, it’s hard to say exactly when Asparagus begins to rear its head but the foodie experts would generally pinpoint between 24 April – 21 June, making it bang in season right now. With this in mind, we asked our Head Chef, to provide us with an asparagus recipe for you to try out this summertime delicacy for yourselves.
Asparagus and poached egg salad
Asparagus (4 or 5)
3 free range eggs (one for the main dish, two yolks for hollandaise)
White wine vinegar
1 dried bay leaf
lemon juice, salt and pepper to taste
Preparing the hollandaise…
Put 3 tablespoons of the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from reduction
Pop the egg yolks in a food processor and add the vinegar reduction
Gently melt the butter in a saucepan
Turn on your food processor and slowly pour the butter onto the egg yolks with the motor still running. The sauce will start to thicken (if the sauce gets too thick, add a little hot water)
Season to taste with salt and pepper and a little lemon juice
Preparing the asparagus and poached egg…
Cut two inches off the bottom ends of the asparagus and pop them in a pan of lightly salted boiling water. Next, put a little vinegar in a separate pan of boiling water and poach the egg
Next, remove the asparagus from the boiling water and chargrill
Place asparagus in the middle of the plate, lay the egg on top and pour the hollandaise over the top.