Monday 22nd January 2018
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Serves 4
Preparation time: 10 minutes
Cooking Time: 10 minutes

4 very fresh duck eggs
12 green asparagus
12 white asparagus
250g melted goat’s milk butter
500ml white wine vinegar
300ml water
2 medium purple carrots
Maldon salt and milled Sichuan pepper

For the vinaigrette:
20ml fresh lemon juice
50ml white wine vinegar
210ml hazelnut oil
Salt and ground white pepper to taste
50g toasted chopped hazelnut

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Green and white asparagus, lightly pickled poached duck egg with purple carrots and hazelnut vinaigrette

For the vinaigrette: In a bowl mix the vinegar, lemon juice and hazelnut oil, season with salt and pepper and the chopped hazelnut.

Blanch the green asparagus in boiling salted water for 2 minutes and chill in iced bath. Blanch the white asparagus for 2 minutes and strain, pass the white asparagus in the melted butter.

Place the vinegar and water in a deep pan and bring to boil, add salt and poach the eggs for 3 minutes on low heat.

Remove the eggs with a slotted spoon and place then in the iced water bath.

Peel and dice the carrots and cook in the pickling water for 7–8 minutes.

When ready to plate bring a pan of salted water to boil, dip the green asparagus, heat the butter with the white asparagus and add the poached eggs. Cook for 1 minute and plate.

Shake the vinaigrette and drizzle on the asparagus and egg, add the carrots and season with Maldon salt and milled Sichuan pepper.

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