Craig at Pearson’s Arms has sent in this fantastic recipe making use of the in-season (and delicious) local asparagus that’s all around us at the moment!
New Season English Asparagus, Poached Egg, Crisp Parma Ham, Olive Oil Mayonnaise
Place a heavy-based pan of salted water on the heat, get 1 bunch of asparagus and trim the ends of the asparagus and peel the asparagus, once the water has come to the boil add the asparagus. Once the asparagus has come to the boil, place into ice water. Once chilled, place in the fridge until ready to serve
Get two baking trays and heat the oven at 200c. Cut two bits of grease proof paper, place 1 on a baking tray and put 4 pieces of Parma ham onto it. Place the other piece of grease proof paper on top, and the remaining baking tray on top of that. Put in the oven for 10-15 mins until crisp, then set aside.
Step Three (The Olive Oil Mayonnaise)
For this you need:
1 egg yolk
1 tablespoon freshly squeezed lemon juice
1 tablespoon water
1 teaspoon Dijon mustard
1 cup olive oil
Table salt, to taste
-Place egg yolk, lemon juice, water and mustard in a narrow, tall container. Pour over olive oil, then let the contents settle for a moment.
-Using an immersion blender, process until the mayo starts to form. Once you start seeing mayo, gently move the blender up and down. Continue until all oil is emulsified. The texture will be thick.
-Season to taste with table salt and store in the refrigerator
Place a heavy-based pan of water on the heat with a couple of dashes of white wine vinegar. Once the water has come to a rolling boil, whisk the water and crack an egg into the middle of it. Once the egg has poached, take out and the asparagus to heat up. Once it’s ready, roll the asparagus in butter with a bit of salt and place on a plate with the poached egg and the olive oil mayonnaise. Break up the parma ham into large chunks, and enjoy!