White Asparagus With Organic Poached Egg, Iberico Ham & Ikura & Hollandaise
by Carmen Lim
@ 16 Apr 2014
12 white asparagus spears, peeled
2 tbsp white wine vinegar
4 organic whole eggs
4 iberico ham slices
2 tbsp ikura (salmon roe)
1 tbsp pine nuts, toasted
hollandaise
2 organic egg yolks
1 tbsp water
100ml clarified butter, warmed
½ tsp lemon juice
sea salt and freshly ground white pepper, to taste
• For the hollandaise: whisk the oraganic egg yolks with a tablespoon of water in a mixing bowl over a bain marie until the organic egg yolks are light and foamy. Gradually add in the warmed clarified butter and continue to whisk until emulsified. Add in the lemon juice and season with sea salt and freshly ground white pepper to taste. Keep the hollandaise warm.
• Poach the white asparagus in a pot of boiling salted water until tender, for about 10 minutes. Remove the poached asparagus from the boiling water and keep warm. Strain the resulting white asparagus cooking water into a saucepan. Add in the white wine vinegar and return the saucepan on the stove and poach the organic whole eggs for about 2 minutes.
• Place 3 poached white asparagus onto each serving plate and top with a poached organic whole egg. Spoon the hollandaise over the poached organic whole egg and top with a poached white asparagus. Add in a slice of iberico ham and ikura. Sprinkle with toasted pine nuts. serves 4
