The Beauty of this dish is in the detail, simple, fresh everyday ingredients brought together to make this wonderfull plate; making the whole dish greater than the sum of its parts.
By curing egg yolk with salt & sugar, i have changed the texture and brought out a creamy rich dimension you dont usually find in a humble egg, the yolk acts as a sort of sauce, it coats the rest of the ingredients and blends with the chilli oil and the pea gaucamole, the Zing brought by the yuzu brings all the ingredients together.
This is a dish i would serve typically as part of a 4-6 course dinner, it’s always extremely popular, i sometimes change the ingredients depending on the season.
Below are the instructions on a recipe card if you fancy giving it a go, if you have any questions, don’t Hesitiate to get in contact.
Grilled asparagus with 24 hours smoked cured egg, pea guacamole, yuzu mayoniase, chilli oilPrint Recipe
- For the Egg:
- 200g Maldon smoked sea salt flakes
- 40g refined white sugar
- 4 Large Organic eggs
- For the asparagus:
- 16 large stalks of asparagus
- Chilli oil
- Chilli flakes
- 3 tablespoons of olive oil
- For the Yuzu Mayonnaise:
- 2 teaspoons of yuzu juice
- 2 tablespoons thick french mayonnaise
- 1 teaspoons coriander oil (or Finely chopped fresh coriander)
- For the Pea Guacamole
- 100g Garden peas (fresh or defrosted frozen)
- ½ Haberno Chilli finely chopped and de seeded
- 1 lime Juice & zest
- Pinch of paprika powder
- 5 stalks of Coriander
- Borage cress (garnish)
24 hours before: Mix the Smoked Salt & Sugar together and pour into a container, make 4 finger sized Holes and pour the place a yolk into each hole, gently cover each yolk, leave it in the refrigerator for 24 hours.
Take the yolks out of the fridge and carefully remove the salt & sugar, leaving just a light dusting on the egg yolk, set as-side on a paper towel at room temp.
Place a pan of lightly salted water on the stove and gently bring it to the boil. Take the asparagus stalks, lightly peel the outside till the stem is a lush green colour; then trim 5 cm from the bottom, this will remove the tough woody stem make them roughly the same size.
Fill a sink with cold water, place the asparagus in boiling water for 4-5 minutes, cook the asparagus till its still very green and has a crisp bite. Place the asparagus into the sink of cold water, this will immediately stop the cooking process and keep the colour and bite needed to exectute this dish.
Heat up a skillet on the stove, Once the asparagus is fully cooled, dry if off, place the ¾ of the chilli oil into the hot skillet and gently grill the asparagus for 2 minutes on either side, remove and then cover with the remainder of the chilli oil and chilli flakes, leave to marinade for 20 minutes at room temperature, then cut them down middle leave them to marinade for another 10 minutes.
In the meantime, take the ingredients for the Pea gaucamole and put them into a food processor, then blend till smooth. Check for the seasoning it’s a personal choice, once you are happy set asside.