- For the asparagus and egg
- 3-5 spears of asparagus depending on size
- 1 egg poached
- 1 knob of butter
- 1 cap full of white wine vinegar
- Salt and pepper
- For the hollandaise
- 1 egg yolk
- 25g butter clarified
- ½ cap of white wine vinegar
- Salt and pepper
CHAR-GRILLED ASPARAGUS
CHAR-GRILLED ASPARAGUS
Char grilled asparagus by The Clink Restaurant
Ingredients
Method
For the asparagus
1. trim the asparagus and place in a vac pack bag with a knob of butter, seal and water bath for 6 mins at 89 c, remove and season.
2. Poach egg
3. Garnish
4. serve
