Asparagus spears with truffle, poached free-range duck egg and hollandaise sauce


Share recipe





Hollandaise sauce

To plate

For the asparagus, cut off the base of each stem and, using a peeler, peel from the base all the way down and round. Trim the asparagus so that all the stems are the same size and leave to one side
For the hollandaise sauce, place the egg yolks into a metal bowl along with the vinegar and place this over a pan of simmering water. Whisk the eggs until they have formed a sabayon, then slowly add the butter, whisking all the time
Remove from the heat and check the seasoning. Finish by adding a good handful of chopped chives. Reserve somewhere warm until required
For the Parmesan crisp, 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 crisp from the paper, wrap gently around a rolling pin, then grill until very light golden brown and then leave to go crisp. These will keep for a couple of days
To plate, place a large saucepan onto the heat and three-quarters fill with water. Bring to the boil and add the white wine vinegar. Stir the boiling water around so it causes 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
Share recipe