The Clink Charity

The Clink Charity

Standard Supplier 21st May 2014
The Clink Charity

The Clink Charity

Standard Supplier


Char grilled asparagus by The Clink Restaurant


  • 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


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

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