g chopped flat leaf or curly parsley borage flower / parsley cress
1
Step 1
For the asparagus mousse, bring the cream to the boil, add the finely chopped asparagus and cook for 3 minutes.
2
Step 2
Dissolve the gelatine in a little water. Blitz the asparagus and cream mixture and add the gelatine. Once the mixture is blitzed, pass through a chinoise (fine sieve) and chill.
3
Step 3
Whip the egg whites to a soft peak and fold into the asparagus mixture. Season and set in a bowl.
4
Step 4
For the confit egg yolk, cook 5 whole eggs in a water bath at 63 degrees for 3 hours. Chill and peel and remove white. Store the yolks in olive oil until required. (Alternatively, serve the dish with a warm poached hen's egg).
5
Step 5
For the boiled passed eggs, boil 3 eggs for 11 minutes, chill and peel. Pass both the yolk and white through a sieve. Add 5g of chopped parsley and season.
6
Step 6
Trim the outer leaves from the asparagus spears and chargrill to order.
7
Step 7
For the croutons, very thinly slice a wholegrain baguette and place slices on a foil covered egg box. Bake at 180°C for 5 to 8 minutes until lightly browned.
8
Step 8
To serve, quenelle a spoon of the asparagus mousse onto a plate next to the asparagus spears (do not let the warm asparagus touch the mousse). Garnish the dish with the confit egg yolk (or poached egg), the sieved egg, croutons and borage flowers/parsley cress.
Ingredients
1 g egg per person olive oil
3 g Boiled Passed Eggs
500 g asparagus trimmings (raw)
500 g whipping cream
7 g leaves gelatine
201 g egg white (raw) salt and pepper
5 g chopped flat leaf or curly parsley borage flower / parsley cress