Birlingham asparagus, fried egg and hollandaise sauce
10:01am Friday 4th July 2008
- 50 asparagus spears
- 10 duck egs
- Pan of water boiling with a little salt big enough to take all the asparagus
Hollandaise
- 4 egg yolks
- 6tbsp warm water
- 2tbsp white wine vinegar
- ½ juice of 1 lemon
- 250g 1 block of butter chopped into 1cm cubes
- 1/2tsp salt
- Pinch cayenne pepper Method
Heat a pan of water filled half way up and get a bowl that will fit the top. In the bowl put all the ingredients except the butter and whisk till a thick foam forms. Put the bowl and its contents on to the pan of boiling water and turn down the heat to low.
Keep whisking till there is no liquid left only foam and its warm to the touch. Add the chopped butter and keep whisking until all the butter has melted and it is the desired thickness.
Take the pan and the bowl off the heat and store in a warm part of the kitchen, the bowl still on top of the pan to keep it warm.
Plating
Drop asparagus into water.
Now fry the duck eggs very slowly from a cold pan and bring up the heat very slowly and season.
When asparagus is cooked 5 mins drain and place 5 spears on each plate then one duck egg and a little of the hollandaise.