Asparagus and burnt butter hollandaise recipe
Asparagus with tempura flowers and burnt butter hollandaise Impress with this cheffy vegetarian starter featuring deep-fried chive, garlic and marigold flowers with hollandaise. 280g/10oz unsalted butter2 spring onions, thinly sliced1 garlic clove, finely chopped100ml/3½fl oz white wine4 medium free-range egg yolks 280g/10oz unsalted butter 2 spring onions, thinly sliced 1 garlic clove, finely chopped 100ml/3½fl oz white wine 4 medium free-range egg yolks 6 asparagus spears, trimmed at the woody end6 chive flowers6 garlic flowers3 marigold flowers, halved1 tbsp chopped fresh oregano, stalks and leaves only1 tbsp chopped fresh marjoram, stalks and leaves only1 tbsp fresh flatleaf parsley, leaves only, left wholecornflour, for dusting 6 asparagus spears, trimmed at the woody end 6 chive flowers 6 garlic flowers 3 marigold flowers, halved 1 tbsp chopped fresh oregano, stalks and leaves only 1 tbsp chopped fresh marjoram, stalks and leaves only 1 tbsp fresh flatleaf parsley, leaves only, left whole cornflour, for dusting 1 tbsp baking powder2 tbsp cornflour4 tbsp plain flourlarge pinch nigella seeds4–6 ice cubes100–150ml/3½–5fl oz cold sparkling waterpinch salt 1 tbsp baking powder 2 tbsp cornflour 4 tbsp plain flour large pinch nigella seeds 4–6 ice cubes 100–150ml/3½–5fl oz cold sparkling water pinch salt 3 tbsp olive oil1 tbsp vinegar1 tsp runny honeypinch salt 3 tbsp olive oil 1 tbsp vinegar 1 tsp runny honey pinch salt handful green salad leaves2 chive flowers, petals removed handful green salad leaves 2 chive flowers, petals removed Method To make the burnt butter hollandaise, melt 30g/1oz of the butter in a pan then fry the spring onions and garlic. Add the white wine and reduce to around 1–2 tablespoons of liquid. Drain and discard the spring onions and garlic but set aside the liquid.Place the remaining 250g/9oz butter into a medium saucepan and cook until it turns golden brown. It will take around 5 minutes. Remove from the heat and pour into a jug.Place a medium bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the egg yolks to the bowl and whisk. Add the reduced liquid you have set aside, and then start whisking until you reach the ribbon stage. Remove the bowl from the saucepan and place on a work surface. Then start slowly pouring in the butter from the jug as you whisk until you have a thick, pourable hollandaise. This will keep in the fridge for 3 days. You can keep the hollandaise warm in an insulated flask.To make the asparagus with tempura flowers, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper.Bring a large saucepan of salted water to the boil. Blanch the asparagus for 60 seconds, then remove and plunge into a bowl of iced cold water. Leave for 1–2 minutes, then drain and set aside.To make the tempura batter, place the baking powder, cornflour and plain flour in a bowl. Add the nigella seeds and salt and mix to combine. Add the ice cubes and sparkling water and whisk until a smooth batter is formed.To cook the asparagus with tempura flowers, place some cornflour in a shallow bowl. Dip the flowers and herbs first into the cornflour and then into the batter. Place them into the deep fat fryer and fry for 1–2 minutes, then remove and place on the lined plate.To make the vinaigrette, add all the ingredients to a small bowl and whisk to combine.To serve, place the salad leaves into a large bowl and dress with the vinaigrette and chive petals. Pour the hollandaise into the centre of two serving plates. Top with the salad and then the tempura flowers, blanched asparagus, chive flowers and the battered fresh herbs. To make the burnt butter hollandaise, melt 30g/1oz of the butter in a pan then fry the spring onions and garlic. Add the white wine and reduce to around 1–2 tablespoons of liquid. Drain and discard the spring onions and garlic but set aside the liquid. To make the burnt butter hollandaise, melt 30g/1oz of the butter in a pan then fry the spring onions and garlic. Add the white wine and reduce to around 1–2 tablespoons of liquid. Drain and discard the spring onions and garlic but set aside the liquid. Place the remaining 250g/9oz butter into a medium saucepan and cook until it turns golden brown. It will take around 5 minutes. Remove from the heat and pour into a jug. Place the remaining 250g/9oz butter into a medium saucepan and cook until it turns golden brown. It will take around 5 minutes. Remove from the heat and pour into a jug. Place a medium bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the egg yolks to the bowl and whisk. Add the reduced liquid you have set aside, and then start whisking until you reach the ribbon stage. Remove the bowl from the saucepan and place on a work surface. Then start slowly pouring in the butter from the jug as you whisk until you have a thick, pourable hollandaise. This will keep in the fridge for 3 days. You can keep the hollandaise warm in an insulated flask. Place a medium bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the egg yolks to the bowl and whisk. Add the reduced liquid you have set aside, and then start whisking until you reach the ribbon stage. Remove the bowl from the saucepan and place on a work surface. Then start slowly pouring in the butter from the jug as you whisk until you have a thick, pourable hollandaise. This will keep in the fridge for 3 days. You can keep the hollandaise warm in an insulated flask. To make the asparagus with tempura flowers, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper. To make the asparagus with tempura flowers, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper. Bring a large saucepan of salted water to the boil. Blanch the asparagus for 60 seconds, then remove and plunge into a bowl of iced cold water. Leave for 1–2 minutes, then drain and set aside. Bring a large saucepan of salted water to the boil. Blanch the asparagus for 60 seconds, then remove and plunge into a bowl of iced cold water. Leave for 1–2 minutes, then drain and set aside. To make the tempura batter, place the baking powder, cornflour and plain flour in a bowl. Add the nigella seeds and salt and mix to combine. Add the ice cubes and sparkling water and whisk until a smooth batter is formed. To make the tempura batter, place the baking powder, cornflour and plain flour in a bowl. Add the nigella seeds and salt and mix to combine. Add the ice cubes and sparkling water and whisk until a smooth batter is formed. To cook the asparagus with tempura flowers, place some cornflour in a shallow bowl. Dip the flowers and herbs first into the cornflour and then into the batter. Place them into the deep fat fryer and fry for 1–2 minutes, then remove and place on the lined plate. To cook the asparagus with tempura flowers, place some cornflour in a shallow bowl. Dip the flowers and herbs first into the cornflour and then into the batter. Place them into the deep fat fryer and fry for 1–2 minutes, then remove and place on the lined plate. To make the vinaigrette, add all the ingredients to a small bowl and whisk to combine. To make the vinaigrette, add all the ingredients to a small bowl and whisk to combine. To serve, place the salad leaves into a large bowl and dress with the vinaigrette and chive petals. Pour the hollandaise into the centre of two serving plates. Top with the salad and then the tempura flowers, blanched asparagus, chive flowers and the battered fresh herbs. To serve, place the salad leaves into a large bowl and dress with the vinaigrette and chive petals. Pour the hollandaise into the centre of two serving plates. Top with the salad and then the tempura flowers, blanched asparagus, chive flowers and the battered fresh herbs.