Baked Goose egg & asparagus by Daniel Watkins

Daniel Watkins

Daniel Watkins

30th April 2014
Daniel Watkins

Baked Goose egg & asparagus by Daniel Watkins

Baked Goose egg & asparagus by Daniel Watkins
Photography by John Arandhara Blackwell


  • Goose egg 1 pp
  • Butter for cooking
  • Sage buds 3 pp fried
  • White & Green asparagus
  • Pinch of sugar & salt
  • 100 ml milk for 10 spears
  • Shaved asparagus
  • Lemon dressing


Bake seasoned goose egg for 6 minutes finish with fried sage buds
White asparagus peel & scrap, season pinch sugar & salt vac pac with a little milk cook at 85 degrees for 30 mins. Refresh
Green asparagus peel & scrap, blanch in boiling salted water for 1 min refresh.
Warm through nearer the time
Trim from both asparagus keep separate
Sweat down green asparagus in a little butter with baby spinach thermo pass on to ice bowl, season
White asparagus sweat down in butter add splash of cream thermo
Pass on ice bowl, season
Shaved asparagus
Lemon dressing

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