- Green Asparagus
- White Asparagus
- Peas
- Feves (Broad Beans)
- Pea Shoots
- Eggs
- Butter
- Breadcrumbs
- Flour
- White Wine Vinegar
- White Wine
- Shallots
- Bay Leaf
- Black Peppercorns
- With its short season asparagus has become one of the heavily desired foods in catering and has even made its way into home cooking. The unique flavour and texture is one that is highly sought after and one of the world’s premier growers is situated in the north west of England.
- New Formby asparagus, over years of growing, has managed to produce some of the most consistent asparagus on the market. It is often demanded in catering because of its green flesh and tinged purple tips; indicating that the asparagus tilts towards the sweeter side as oppose to being bitter.
- Asparagus and eggs is a classic combination often featuring on many restaurant menus across Britain during the short season of asparagus. I wanted to bring a different type of asparagus dish to the table with a couple of different flavours and textures, heightened with the sweetness of some spring vegetables.
- I have chosen to make a white asparagus pannacotta; the creamy yet muskiness of the white asparagus gives a nice contrast of flavour to the crunchy and sweet green spears. I have chosen to use peas and feves as they fit in with the general theme of the dish and the sweetness helps to heighten the flavour of the asparagus, and the pea shoots are to garnish.
- The first heat of the competition saw me use Reg Johnson’s Duck, and this time I will be returning to the farm to use the highly organic chicken eggs. The chickens on the farm are corn fed, which over the chickens lifespan affects the colour of the flesh. But whilst the colour of the egg remains unaltered, the intensity of the yolk provides evidence of just how healthy the eggs are that the birds are producing.
Salad of Asparagus, Crispy Egg and Hollandaise
Salad of Asparagus, Crispy Egg and Hollandaise
Starter cooked by Lewis Gallager from Cassis at Stanley House. Lewis cooked this starter when representing Lancashire in the North West Young Chef Competition 2011 Final.
Ingredients
Method
White Asparagus Pannacotta
500g White Asparagus
2 Shallots
500ml Vegetable Stock
1 Clove Garlic
1 and a half Leaves Gelatine
175ml Whipping Cream
Method:
-Peel Asparagus put peeling s along with shallots and garlic and boil for 2 minutes
-Strain liquor into another pan reduce to 200ml, add chopped asparagus cook out and puree until smooth
-Add softened gelatine to puree and allow cooling until lukewarm.
-Lightly Whip Cream and fold in the puree, set up in moulds in the fridge
Hollandaise
250g Unsalted Butter
2 Large Egg Yolks
50ml White Wine
50ml White Wine Vinegar
1 Bay Leaf
1g Black Peppercorns
Method:
-Clarify butter and keep warm
-Reduce white wine, white wine vinegar, bay leaf and peppercorns to a tablespoon
-Sabayon reduction and egg yolks over a bain-marie and add in butter, season.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
