By Guest Chef, Andy Snowling.
A fantastic little starter thoroughly enjoyed throughout the year (and even better in Spring when Asparagus is at its prime). Great served with the award winning Baccus White Wine from Winbirri Vineyards in Norfolk. If you want to show your friends at a dinner party that you can really cook, then challenge yourself with this little beauty. The dish can of course be suitable for a main course, just adjust the quantities below to suit the occasion.
Serves: 4 adults, as a starter or snack
Preparation time: 5 minutes
Cooking time: 15 minutes
Difficulty: 3 out of 5
Ingredients
Hollandaise Sauce
- 200g butter
- 50g egg yolks
- 5ml white wine vinegar
- squeeze of lemon juice
Main
- 24 asparagus spears
- 4 duck eggs
Method
Hollandaise Sauce
- Bring white wine vinegar and lemon juice to boil and reduce to half
- Place eggs in separate bowl and whisk over boiling water
- Gradually add the vinegar reduction and whisk until the mixture doubles in size
- Melt butter separately and leave to cool for a few minutes
- Add butter slowly to the whisked reduction, whilst continuing to whisk the mixture
- The sauce will thicken, season to taste
Asparagus
- Prep 2/3 of the asparagus and blanch for 3-4 minutes
- Drain well and season with salt
- Thinly peel the other 1/3 of asparagus and drop in a lemon juice and rapeseed oil vinaigrette
Presentation
- Arrange blanched and peeled asparagus on plate
- Top with fried duck egg
- Pour Hollandaise sauce over top
