Poached Lincolnshire asparagus

Serving size: 4
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients:

20 Lincolnshire asparagus spears
4 very fresh quail eggs
2 ripe avocados
The juice of 1 lime
100ml of extra virgin olive oil
20ml of sherry vinegar
1 teaspoon of poppy seeds
1 very finely chopped shallot
Maldon salt to taste

Ingredients for the puree:
2 medium carrots
1 chopped clove of garlic
1 tablespoon of English mustard
2 tablespoons of Verjus
1 tablespoon of grated fresh horseradish
100g butter
2lt vegetable stock
A Pinch of ground star anise
Salt to taste


Featured in:
May 2012

METHOD
Place the vinegar, oil and poppy seeds in a blender and blend on high for 1 minute, place in a bowl and add the chopped shallot.

Peel and de-stone the avocado, slice in quarters and toss with the lime juice. Add to the poppy seed vinaigrette and set aside.

Place a frying pan on medium heat, add the butter and the garlic and cook for 2 minutes. Add the peeled and small diced carrots and cook for 1 minute. Add the rest of the ingredients apart from the stock and cook for 3-4 minutes. Wet with the stock and cook for 20-25 minutes until most of the liquid has evaporated. Purify in a blender and season with salt.

Blanch the asparagus in boiling salted water for 3 minutes, drain and serve.

Place the quail eggs in boiling water for 2 minutes, drain and pass in iced water for 1 minute, peel and serve.



Never miss a copy!

Big savings when you take out a subscription.