Butter poached Lincolnshire asparagus
Butter poached Lincolnshire asparagus, smoked salmon tartare with crispy bacon and poached egg yolk.
Wash the lavender flowers with water and a pinch of bicarbonate of soda then drain and place in a pan with the butter. Melt gently on very low for 2-3 minutes.
Meanwhile, lay the bacon on a baking tray with baking parchment and bake at 100C for 1 hour. When dry, blend in an upright blender to a fine powder.
Blanch the asparagus in salted boiling water for 1 minute then drain and place in the warm melted butter. Season with ground white pepper.
Chop the smoked salmon with the lemon zest and add the lemon juice.
Bring the water with the salt and vinegar to boil and poach the egg yolks for 1 minute, then serve immediately.
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