Posts tagged " chantilly "

Asparagus velouté, herbs poached egg and smoked Chantilly

April 25th, 2018 Posted by Blog, Recipes No Comment yet

A lovely summery dish to make the most of the warmer Spring weather and the delicious local asparagus that is coming into season just now.

Asparagus velouté, herbs poached egg and smoked Chantilly

Serves 4
Ingredients
– 4 eggs
– 500g green asparagus
– 1 onion
– 20cl dry white wine
– 20cl double cream
– Salt
– Pepper
– Miscellaneous herbs

For the Chantilly
– 20cl double cream
– 2 tbs liquid smoke (available online and at supermarkets)
– Salt
– Pepper

Method
Finely chop the asparagus and keep the heads 5 cm long. Chop the onion. In a saucepan, brown the onion and the asparagus with the butter. Add the white wine. Bring to the boil and cook for 5 minutes then add the cream and leave the velouté to simmer for 15 minutes with the lid on.
Cook the asparagus heads for 1 minute in salted boiling water. Leave to cool down.
Cut out a 40cm x 40cm piece of cling film and crack an egg on the middle. Add the herbs and tie the cling film with a knot. Repeat 3 times with the remaining eggs. Boil the eggs for 4 minutes. Leave to cool down.
Whisk the double cream with the smoked liquid to make a Chantilly. Add salt and pepper. Mix the latter with the velouté and pour in bowls. Add the eggs and asparagus and add a spoonful of Chantilly.