Asparagus and cheddar creams recipe

Recipes

Nathan Outlaw
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A stunning dish that is sure to please the tastebuds as well as the eyes.

Ingredients

6 leaves of gelatine
100 g asparagus, trimmed and chopped
25 g butter
300 ml double cream
80 g extra mature cheddar
1 pinch salt
1 pinch pepper

6 leaves of gelatine
3.5 oz asparagus, trimmed and chopped
0.9 oz butter
10.6 fl oz double cream
2.8 oz extra mature cheddar
1 pinch salt
1 pinch pepper

6 leaves of gelatine
3.5 oz asparagus, trimmed and chopped
0.9 oz butter
1.3 cups double cream
2.8 oz extra mature cheddar
1 pinch salt
1 pinch pepper

To finish

100 g asparagus tips, halved lengthways
6 quail eggs
2 spring onions, trimmed and sliced
2 tsp fresh dill
2 tbsp rapeseed or olive oil
1 tbsp white wine vinegar

3.5 oz asparagus tips, halved lengthways
6 quail eggs
2 spring onions, trimmed and sliced
2 tsp fresh dill
2 tbsp rapeseed or olive oil
1 tbsp white wine vinegar

3.5 oz asparagus tips, halved lengthways
6 quail eggs
2 spring onions, trimmed and sliced
2 tsp fresh dill
2 tbsp rapeseed or olive oil
1 tbsp white wine vinegar

Details

Cuisine: English
Recipe Type: Main
Difficulty: Medium
Preparation Time: 140 mins
Cooking Time: 10 mins
Serves: 4

Step-by-step

Soak the gelatine leaves in a jug of cold water. Lightly oil four 9cm metal cooks rings, then wrap cling film over the base and around the outside of each to form a mould. Place in a small tray.
To make the creams, melt the butter in a medium pan, add the asparagus and sauté for 2 mins, cover the pan and cook for 4 mins until just tender. Add the cream and bring to the boil, simmer for 2 mins. Remove from the heat, stir in the cheese then season to taste.
Lift the soft gelatine from the cold water and drop into the hot asparagus cream, stir well. Use a stick blender to whizz the mixture to a velvety smooth cream. Pour the mixture into the prepared moulds, cool, then chill for at least 2 hours or until firmly set.
To finish: Bring a medium pan of water to the boil, add the halved asparagus tips and cook for 1 min. Remove with a slotted spoon and refresh in cold water. Use the slotted spoon to gently add the quail eggs to the boiling water and gently boil for 2 and a half minutes
Drain the eggs, rinse in cold water and when cold enough to handle, peel away the shells. Cut each egg in half.
In a small bowl, mix the asparagus, spring onion, dill, oil and vinegar, season well with salt and pepper.
To serve: Remove the cling film from each of the metal rings and place in the centre of four serving plates. Waft a blow torch on the outside of each to loosen, then lift away the metal ring. Top each cream with a little of the asparagus and dill salad, then 3 halves of quail egg. Finally spoon a little dressing over the top and around each cream. Serve straight away.

Recipe courtesy of Davidstow Cheddar

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