English asparagus with deep-fried hen’s egg and blood orange hollandaise

Nick Beardshaw

Nick Beardshaw

11th March 2022
Nick Beardshaw

English asparagus with deep-fried hen’s egg and blood orange hollandaise

60 min

Nick will be cooking this dish on TSC Live's stage at HRC on Wednesday 23rd March. Sign up if you'd like to join us!


  • English Asparagus x 1 bunch Rumbled Agria Potato x1kg Burford Brown Eggs x 12 Shallots x 4 White wine x 200ml White wine vinegar x 200ml Blood Oranges x 2
  • Double Cream x 2tbs Butter x 2 packets Chives x 1 bunch Black Pepper for finishing


Bring a pan of water to the boil and boil 8 of the eggs for exactly 5 minutes and 20 seconds
Refresh the eggs in iced water and leave to cool for at least 15 minutes.
Slice the shallots (leaving half a shallot for brunoise) and put in a pan along with the wine and the white wine vinegar and cook out until the shallot is soft.
Blend the shallots in a vita mix along with the wine liquor to a smooth puree.
Fully melt 1 packet of the butter without getting too hot. Set to one side and keep warm.
Put three spoons of the puree into a bowl over a bain marie along with the double cream. Whisking constantly cook out until thick and glossy.
Emulsify the butter a bit at a time into the egg mixture until all incorporated. Add half the juice of a blood orange and a couple of grates of zest. Season with salt and set to one side and keep warm until ready to use.
Prepare the asparagus by scoring 1 and a half inches from the base and carefully peeling with a turning knife below the line. Remove any of the small leaves from he stem leaving only the ones on the head of the spear.
Blanche the asparagus in well salted water until tender and refresh in ice until fully cooled
Peel the eggs and set aside ready for wrapping in potato.
Chop the ends from a potato and put through the spiralizer. Begin wrapping the potato spaghetti around the egg using one long strand and turning after each wrap around.
Continue until the whole egg is covered uniformly without any white showing.
To make the asparagus tartare dice the asparagus into brunoise and the remaining half of a shallot. Squeeze some blood orange juice and zest into this along with some finely chopped mint. Set to one side until ready to plate.
Finely chop some of the chives and segment the remaining blood oranges for garnish.
To finish the dish deep fry the eggs in 180c oil for 3 minutes. While these are frying warm the asparagus in butter and finish with some cracked black pepper.
Take the tartare and push down into rings at 3 o’clock on the plate. Lay 2 spears of asparagus on the left and place the fried egg on the tartare. Nappe some of the hollandaise over the asparagus and sprinkle some finely chives on the hollandaise.
Add a couple of blood orange segments to the plate if desired.

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