Organic asparagus with pea pancakes, herb sabayon and poached eggs recipe
Created by Tom Aikens for The Organic Trade Board’s ‘Organic. Naturally Different’ campaign, courtesy of www.greatbritishchefs.com
Ingredients
- 250 g peas (preferably organic)
- 1 pinch salt
- 1 pinch caster sugar
- 10 g cornflour
- 25 g self-raising flour (preferably organic)
- 0.5 tsp baking powder
- 2 eggs, separated (preferably organic)
- 1 tsp caster sugar
- 3 spring onions, finely chopped (preferably organic)
- 1 pinch chopped chervil
- 1 pinch chopped flat-leaf parsley (preferably organic)
- 1 salt, to taste
- 1 freshly ground black pepper, to taste (preferably organic)
- 1 olive oil, for frying (preferably organic)
- 8.8 oz peas (preferably organic)
- 1 pinch salt
- 1 pinch caster sugar
- 0.4 oz cornflour
- 0.9 oz self-raising flour (preferably organic)
- 0.5 tsp baking powder
- 2 eggs, separated (preferably organic)
- 1 tsp caster sugar
- 3 spring onions, finely chopped (preferably organic)
- 1 pinch chopped chervil
- 1 pinch chopped flat-leaf parsley (preferably organic)
- 1 salt, to taste
- 1 freshly ground black pepper, to taste (preferably organic)
- 1 olive oil, for frying (preferably organic)
- 8.8 oz peas (preferably organic)
- 1 pinch salt
- 1 pinch caster sugar
- 0.4 oz cornflour
- 0.9 oz self-raising flour (preferably organic)
- 0.5 tsp baking powder
- 2 eggs, separated (preferably organic)
- 1 tsp caster sugar
- 3 spring onions, finely chopped (preferably organic)
- 1 pinch chopped chervil
- 1 pinch chopped flat-leaf parsley (preferably organic)
- 1 salt, to taste
- 1 freshly ground black pepper, to taste (preferably organic)
- 1 olive oil, for frying (preferably organic)
- 20 asparagus spears, trimmed and bases peeled (preferably organic)
- 1 olive oil (preferably organic)
- 20 asparagus spears, trimmed and bases peeled (preferably organic)
- 1 olive oil (preferably organic)
- 20 asparagus spears, trimmed and bases peeled (preferably organic)
- 1 olive oil (preferably organic)
- 1 egg (preferably organic)
- 2 egg yolks (preferably organic)
- 50 ml vegetable stock (preferably organic)
- 0.5 lemon (preferably organic)
- 100 g clarified butter
- 1 pinch chopped chervil
- 1 pinch chopped chives
- 1 pinch chopped flat-leaf parsley (preferably organic)
- 1 egg (preferably organic)
- 2 egg yolks (preferably organic)
- 1.8 fl oz vegetable stock (preferably organic)
- 0.5 lemon (preferably organic)
- 3.5 oz clarified butter
- 1 pinch chopped chervil
- 1 pinch chopped chives
- 1 pinch chopped flat-leaf parsley (preferably organic)
- 1 egg (preferably organic)
- 2 egg yolks (preferably organic)
- 0.2 cup vegetable stock (preferably organic)
- 0.5 lemon (preferably organic)
- 3.5 oz clarified butter
- 1 pinch chopped chervil
- 1 pinch chopped chives
- 1 pinch chopped flat-leaf parsley (preferably organic)
- 8 eggs (preferably organic)
- 1 white wine vinegar (preferably organic)
- 8 eggs (preferably organic)
- 1 white wine vinegar (preferably organic)
- 8 eggs (preferably organic)
- 1 white wine vinegar (preferably organic)
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Hard
- Preparation Time: 10 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Start by making the pea pancake batter. Blanch the peas for two minutes in a pan of boiling water with a pinch of salt and pinch of caster sugar. Drain and tip the peas into a food processor or blender.
- Sieve together the cornflour, self-raising flour and baking powder then add this to the food processor along with the egg yolks, teaspoon of sugar and some seasoning.
- Blend everything together to make a thick green purée.
- Place the egg whites in to a large mixing bowl and whisk together with a pinch of salt until light and airy. Gently fold in the pea purée, then stir through the chopped spring onions and herbs, adjusting the seasoning to taste.
- Preheat the oven to 170°C/Gas mark 3½.
- You can either cook the pancakes one at a time in a single blini pan, or use several pans at once. Alternatively, the pancakes could be cooked by the spoonful in one large pan.
- Lightly oil the blini pan and spoon in the batter to create a thick pancake. Cook over a medium heat for a few minutes to set the base then transfer to the oven to finish cooking for another five minutes.
- Repeat so that you have 4 pancakes then keep warm until ready to serve.
- For the sabayon, place the egg and yolks in a mixing bowl along with the stock and zest and juice of half a lemon.
- Bring a large pan of salted water to the boil and cook the asparagus for a few minutes or until tender (this will depend on the thickness of the stalks).
- Place the sabayon bowl over the pan (making sure that it doesn’t touch the water) and start whisking over the heat to create a light and airy mixture.
- When fluffy, remove from the heat and slowly whisk in the clarified butter to create a thick sauce. Stir through the chopped herbs and season to taste.
- Drain the cooked asparagus, pat dry and season with a little oil, salt and pepper.
- To poach the eggs bring a large pan of fresh water to a simmer and stir in a little white wine vinegar to help the eggs set. Gently swirl the water to create a whirlpool effect and crack in the eggs (it can help to break the eggs into small cups first, then tip gently into the water).
- Allow to cook for 3-4 minutes until just set, then drain and season to taste.
- To serve, place a warm pea pancake on each plate, followed by 2 poached eggs and 5 spears of asparagus. Top with a generous spoonful of the herb sabayon.
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