- 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
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
