Sautéed Kentish Asparagus Spears with Poached Free Range Egg, Glazed Hollandaise Sauce and Shaved Wiltshire Truffle

Asparagus season is here! This simple recipe from the chef’s at Whiting and Hammond‘s Gastro magazine is the ideal way to celebrate some of Kent’s finest produce.

For the Hollandaise:
4 egg yolks
250g of clarified butter warmed
1 table spoon of white wine vinegar
Lemon juice to taste
Place the egg yolks, white wine vinegar in a bowl place over a pan of simmering water and whisk constantly until the volume has doubled in size and can hold a ribbon shape, remove from the water then very slowly whisk in the clarified butter until a nice thick sauce has formed, season and whisk in the lemon juice to personal taste. Use as soon as possible.

For the Asparagus spears:
20 Kentish asparagus spears
Wiltshire truffle shaved – optional
Snap the bottom of the asparagus which will break off the woody part of the spear, discard the woody part. Peel downwards from just below the start of the spear. Place in a pan of boiling salted water and boil for 2 minutes or until cooked, drain the water away. Place 5 spears on each plate, cover the peeled part of the asparagus with 3 tablespoons of hollandaise place under a pre heated grill and allow to colour until golden, remove from the grill add your freshly poached egg, freshly shaved Wiltshire truffle all over.

For the Poached egg:
4 free range eggs
2 litres of water
80ml of white wine vinegar
In a pan bring the water and vinegar to the boil, give a gentle whisk then crack the eggs into the water bring back to the boil then reduce to a simmering boil for 3 minutes.

Plate, serve and enjoy!