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Crispy Hen’s Egg, Griddled Asparagus, Asparagus Purée, Burnt Onion

An innovative dish featuring crispy potato-wrapped soft eggs, charred asparagus, and a rich, velvety asparagus purée with burnt onion powder.

VegetarianAsparagusFine DiningDinner PartyEggsAdvanced
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
40.1g
per serving
160.5 g total
Fat
103.2g
per serving
412.8 g total
Protein
27.6g
per serving
110.2 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
White Wine Vinegar
Dairy
50
g
Butter
for velouté
200
ml
Beurre Noisette
brown butter for velouté
200
ml
Double Cream
boiled for velouté
150
ml
Beurre Noisette
brown butter for purée
125
ml
Double Cream
boiled for purée
4
piece
Egg
free-range
Liquids
1
l
White Chicken Stock
hot
NutsSeeds
3
clove
Garlic
roughly chopped
1
tsp
Salt
to season
OilsFats
2
tbsp
Olive Oil
Vegetables
750
g
Onion
peeled
2
piece
Onion
small, roughly chopped
750
g
Asparagus
chopped for velouté
150
g
Baby Spinach
washed for velouté
750
g
Asparagus
chopped for purée
115
g
Baby Spinach
washed for purée
4
piece
Potato
large, made into spaghetti
8
piece
Asparagus
spears, trimmed

Method

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