Thursday, 12 May 2016

Crispy Asparagus Soldiers with Poached Duck Eggs and Hollandaise Sauce

Fresh asparagus from Norfolk

Whilst driving through Norfolk we stopped by at one of
the many farm shops dotted by the roadside.
There were so many of them; making a choice was pretty difficult,
you just want to stop at every one of them

I was told that the region is famous for its asparagus.
They're not wrong there!
Nothing says spring more than a bundle of asparagus...
so I bought myself 3 bundles!!

Crispy Asparagus Soldiers
8 asparagus spears, trimmed and washed
1/3 cup plain flour
1/3 cup breadcrumbs
1 egg  
salt and pepper
  vegetable oil, for frying 

Bring a pot of salted water to the boil. 
Blanch the asparagus for 1 minute and then plunge into iced water for 1 minute. 
Drain on some kitchen paper.
Prepare 3 bowls for crumbing
- flour to the first, beaten egg to the second and breadcrumbs to the third 
 Coat each asparagus spear in the flour, then the egg and finally the breadcrumbs until evenly coated.
Fry in vegetable oil until golden.
Hollandaise Sauce 
  3 egg yolks
1 1/2 tbsp  lemon juice 
2 oz unsalted butter, chilled 
6 oz unsalted butter, melted
salt to taste
1 tsp white pepper
Add egg yolks to a small saucepan; whisk until pale, thick and creamy. 
Whisk in lemon juice.
Add 1/2 the chilled butter, and place over very low heat. 
Whisk constantly while butter is melting, 
and continue whisking until thick enough to see the pan between strokes. 
Remove pan from heat, and beat in remaining chilled butter. 
Repeat the process once again. 
Whisk in melted butter a little bit at a time. 
Season with salt and white pepper to taste.

To make poached eggs:
Make sure your eggs are really fresh.
Add a small dash of vinegar to a pan of steadily simmering water.
Crack eggs individually into a ramekin or cup.
Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
Slowly tip the egg into the water. 
Leave to cook for three minutes.
Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
Drain onto kitchen paper

No comments:

Post a Comment