Crispy hen’s egg, griddled asparagus,
asparagus purée, burnt onion preparation time
30 mins to 1 hour
Ingredients cooking time
For the burnt onion powder
750g/1lb 10oz onions, peeled
By Daniel Clifford
For the asparagus velouté From Saturday Kitchen
This innovative recipe puts
2 small onions, roughly chopped together onion powder with
3 garlic cloves, roughly chopped sweet asparagus, soft eggs
and crisp potato.
750g/1lb 10oz asparagus, chopped
1 litre/1¾ pints white chicken stock, hot
200ml/7fl oz beurre noisette
200ml/7fl oz boiled double cream
150g/5½oz baby spinach, washed
For the asparagus purée
750g/1lb 10oz asparagus, chopped
150ml/5fl oz beurre noisette
125ml/4fl oz boiled double cream
115g/4oz washed baby spinach
For the crispy hen’s eggs
2 tbsp white wine vinegar
4 free-range eggs
4 large potatoes, made into spaghetti using a spiralizer
For the griddled asparagus
8 large asparagus spears, trimmed
2 tbsp olive oil
salt, to season
1. For the burnt onion powder, preheat the oven to 65C/150F/Gas:
lowest possible setting.
2. Heat a dry frying pan until hot.
3. Cut the onions in half and place cut side down onto the frying pan
and leave until very charred. Turn the onions over and repeat on the
other side. Transfer the onions onto a baking tray and bake in the
oven on a very low heat for 12 hours.
4. When completely dry, blend the onions in a food processor to a fine
powder. Sieve the onion powder and set aside until needed.
5. For the asparagus velouté, heat a frying pan until medium hot. Add
the butter, onions and garlic and fry gently for 4-5 minutes until just
6. Add the chopped asparagus, stir well, then pour the hot chicken
stock over. Bring the mixture up to the boil and simmer for six
7. Add the beurre noisette and cream to the asparagus pan and mix
8. Pour the asparagus mixture into a blender, add the baby spinach and
blend to a fine purée.
9. Strain the asparagus purée through a fine sieve into a bowl over iced
water, to chill and keep the colour. Set aside until needed.
10. For the asparagus purée, bring a pan of salted water to the boil,
add the asparagus and cook for a few minutes until soft. Drain the
asparagus, then plunge immediately into cold water to refresh.
Drain again, and pat the asparagus dry.
11. Blend the cooked asparagus with the remaining ingredients to a
12. Strain the purée through a fine sieve into a bowl over iced water, to
chill and keep the colour. Set aside until needed.
13. For the crispy hen’s eggs, heat a deep fat fryer to 190C/375F.
Alternatively heat vegetable oil in a deep sided, heavy-based pan,
until a breadcrumb sizzles and turns golden brown when dropped
in. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
14. Bring a deep pan of water to the boil, add the vinegar then the eggs
and cook for 2½ minutes. Drain the eggs and place immediately
into cold water to refresh and stop the cooking process. Peel the
shells from the eggs and trim them so they are nice and round.
15. Pat the peeled eggs dry then wrap them in potato spaghetti. Gently
lower the potato wrapped eggs into the hot oil and cook until crisp.
16. Remove the eggs from the oil with a slotted spoon and drain on
kitchen paper. Season with salt and freshly ground black pepper.
17. For the griddled asparagus, bring a large pan of salted water to the
boil, add the asparagus and boil for 2 mins 20 seconds, then drain
and plunge immediately into cold water to refresh. Drain the
asparagus again and pat dry.
18. Heat a griddle pan until medium hot. Drizzle the asparagus with
olive oil, sprinkle with salt and griddle them on a medium heat until
charred on each side.
19. To serve, sprinkle the onion powder onto the griddled asparagus.
Spoon three stripes of asparagus purée across each serving plate,
and place two griddled asparagus covered in the onion powder
across the purée. Place the deep-fried egg on top of the asparagus.
Pour the velouté into small jugs and serve alongside.
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