2 bunches Jersey asparagus spears
3 free-range egg yolks
50ml white wine vinegar
250g butter, melted
1 handful chives, chopped
150ml white wine vinegar
4 fresh duck eggs
2 handfuls baby spinach, wilted truffle, sliced
Parmesan cheese[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]
This really is summer on a plate with new season asparagus, beautiful free-range eggs and a light chive hollandaise.
Grate a thin layer of Parmesan onto a sheet of parchment paper just big enough to fit into a microwave. Place in the microwave and cook for 45 seconds on medium. Remove the tuile from the paper and grill until very light golden brown, then leave to cool and crisp. These will keep for a couple of days.
Cut off the base of each stem of asparagus and, with a peeler, peel from the base of the fleurettes all the way down and round. Trim the asparagus so that all the stems are the same length and leave to one side.
Place the egg yolks with 50ml of the vinegar in a metal bowl over a pan of simmering water. Whisk the eggs until they form a sabayon, then slowly add the melted butter, whisking all the time. Remove from the heat and check the seasoning. Finish by adding the chopped chives. Reserve somewhere warm until required.
Bring a large saucepan three-quarters full of water to the boil and add the remaining 150ml of vinegar. Stir the boiling water to create a vortex, then crack the duck eggs one at a time into the water and cook for around 6 minutes. Drop the asparagus into a separate pan of boiling salted water.
Place a little pile of the wilted spinach in the centre of each serving dish, remove the asparagus from the water and drain well, then arrange around the spinach.
Remove the duck eggs from the water and sit in the centre of the spinach. Gently spoon over a good portion of the hollandaise. Garnish with the truffle and Parmesan crisp and serve.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]