Chilled Asparagus Recipe
arugula, poached egg, pickled radish, hollandaise
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Ingredients
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Chilled Asparagus Ingredients
Method
Chilled Asparagus Preparation
- 1
Pickle the Radish
In a small saucepan, combine vinegar, water, and a pinch of salt. Bring to a boil. Pour over sliced radishes in a jar and let cool. Refrigerate for at least 30 minutes.
- 2
Prepare the Asparagus
Trim the asparagus and blanch in boiling salted water for 2-3 minutes until bright green. Immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack an egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and repeat for the second egg.
- 4
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice until pale. Place over a pot of simmering water, whisking constantly. Gradually drizzle in melted butter, whisking until thickened. Season with salt and pepper.
- 5
