Asparagus with Chopped Hens Egg by David Hetherington, Head Chef of the Loch Lomond Arms Hotel & Luss Seafood Bar.
Asparagus is such a wondrous vegetable that we pine for throughout the year and as the seasons are so tight we love to make the most of it.
Of course, you can buy the woody Peruvian asparagus all year round, but it’s the home-grown asparagus that carries the flag for us. Whether it be from the Hertfordshire Why Valley, or even better, from our own doorstep with Eassie Farm, or Barnhill Asparagus in Renfrewshire, that is the best we can get.
I have witnessed many inventive ways of using asparagus, purees, soups, mousses, grilled, poached, fried … lots of ways, though this recipe is for me. Simple, easy and tasty, showing off the beautiful vegetable for what it is.
For more information visit www.lochlomondarmshotel.com
Ingredients: Serves 4
16 spears of Scottish asparagus
1 tsp salt
6 hens eggs
50 ml very good extra virgin olive oil, or a good Scottish cold pressed rapeseed oil
1 tsp capers, chopped
1 tsp shallot, finely chopped
½ tsp chives, finely chopped
Method
1 Put a pot of water on to boil, and chuck in the salt. Bring the water to a rolling boil.
2 Whilst this is happening make sure you have a sink of ice cold water on stand by.
3 Take a look at your asparagus, you’ll note that the bottom part is purple, and quite hard. This part can be a bit woody, and fairly fibrous. If you bend the asparagus it will snap at the naturally best part, leaving you with nothing but succulent asparagus. Discard the woody purple bit.
4 Drop the asparagus into the boiling water and count to 30. As soon as you hit 30, scoop out your asparagus and plunge it into the ice-cold water. This stops the cooking and locks in that vibrant green colour and all the nutrients.
5 Remove the cold asparagus and pat dry and refrigerate.
6 For the chopped egg, soft
boil your eggs for around
5 ½ minutes and cool. Peel
the eggs, and crush with the
back of a fork, the yolk should
still be a little soft. Add in the shallots, chopped capers, herbs and olive oil.
7 Season to taste.
8 Now you can grill your asparagus with a little oil, or serve it cold, however you enjoy it! I prefer a little kiss on the grill and serve.
9 Enjoy!
In association with Taste Communications.
www.tastecommunications.co.uk
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