Asparagus Masterclass
Asparagus Masterclass! Boiled and steamed, asparagus and hollandaise, asparagus tart and white asparagus!
Ingredients
Boiled and steamed
- 2 large bunch of asparagus, cut the end off as the colour changes
- Butter
- Rocksalt
Asparagus and hollandaise sauce
- 2 large bunch of asparagus
For the Hollandaise:
- 3 large egg yolks
- 300g clarified butter
For the Gastrique:
- 4 tbsp white wine vinegar
- 6 white peppercorns
- Few sprigs tarragon
Asparagus Tart
- 300g ready rolled puff pastry
- 1 egg yolk
- 2 tbs grain mustard
- 200g dolcelatte cheese
- 200g asparagus
- 1 tbs olive oil
White Asparagus
- 1 bunch white asparagus
- ½ lemon
Method
Boiled and steamed
- Bring a large pan of salted water to the boil blanch the asparagus for 2 minutes then drain into iced water.
- Or if you want to grill the asparagus, drizzle the asparagus in olive oil season place on a heated BBQ or griddle pan and cook until charred.
- Drizzle over melted butter and sprinkle in rock salt.
- To serve put the asparagus on a plate dot with butter rock salt.
Asparagus and hollandaise sauce
- To make the gastrique, put all the ingredients into a pan and boil to reduce to 2 tbsp. Strain through a sieve into a bowl.
- To make the Hollandaise, blitz the egg yolks with the gastrique in a food processor then add the clarified butter in a drizzle whisking continuously. Season. Boil grill or steam the asparagus as above. To serve put the asparagus on a plate and spoon over the sauce.
Asparagus Tart
- Heat the oven to 220°C
- Place the pastry onto a lined baking tray brush with egg wash dot all over with a knife.
- Spoon over the mustard and dot with cheese then place the asparagus onto. Drizzle in oil, season and bake for 20 to 25 minutes.
White asparagus
- Peel the asparagus all over with a potato peeler, pop into boiling salted water with a squeeze of lemon boil for 8 to 10 minutes. Drain and serve.
Ingredients
Boiled and steamed
- 2 large bunch of asparagus, cut the end off as the colour changes
- Butter
- Rocksalt
Asparagus and hollandaise sauce
- 2 large bunch of asparagus
For the Hollandaise:
- 3 large egg yolks
- 300g clarified butter
For the Gastrique:
- 4 tbsp white wine vinegar
- 6 white peppercorns
- Few sprigs tarragon
Asparagus Tart
- 300g ready rolled puff pastry
- 1 egg yolk
- 2 tbs grain mustard
- 200g dolcelatte cheese
- 200g asparagus
- 1 tbs olive oil
White Asparagus
- 1 bunch white asparagus
- ½ lemon
Method
Boiled and steamed
- Bring a large pan of salted water to the boil blanch the asparagus for 2 minutes then drain into iced water.
- Or if you want to grill the asparagus, drizzle the asparagus in olive oil season place on a heated BBQ or griddle pan and cook until charred.
- Drizzle over melted butter and sprinkle in rock salt.
- To serve put the asparagus on a plate dot with butter rock salt.
Asparagus and hollandaise sauce
- To make the gastrique, put all the ingredients into a pan and boil to reduce to 2 tbsp. Strain through a sieve into a bowl.
- To make the Hollandaise, blitz the egg yolks with the gastrique in a food processor then add the clarified butter in a drizzle whisking continuously. Season. Boil grill or steam the asparagus as above. To serve put the asparagus on a plate and spoon over the sauce.
Asparagus Tart
- Heat the oven to 220°C
- Place the pastry onto a lined baking tray brush with egg wash dot all over with a knife.
- Spoon over the mustard and dot with cheese then place the asparagus onto. Drizzle in oil, season and bake for 20 to 25 minutes.
White asparagus
- Peel the asparagus all over with a potato peeler, pop into boiling salted water with a squeeze of lemon boil for 8 to 10 minutes. Drain and serve.
