Cuisine
May 28, 2022 Words: Chef Anton “Tony” Egger

Poached White Asparagus and Regiis Ova Caviar

Culinary Inspiration from Sea

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Poached White Asparagus & Regiis Ova Caviar with Baby Potatoes, Red Radish, Crème Fraîche, Mimosa Vinaigrette

Serves 2

INGREDIENTS NEEDED:

For the White Asparagus

  • 8-10 pieces fresh white asparagus (reserve the peelings and woody end cuts)
  • 8 cups / 2 liters water
  • 4 sprigs fresh lemon thyme / or plain thyme
  • 3 slices lemon
  • 2 pieces bay leaf
  • 1 teaspoon sugar
  • 1 teaspoon coarse kosher salt
  • 2 tablespoons unsalted butter

For the Mimosa Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon champagne vinegar
  • 1 teaspoon shallots, finely chopped
  • 1/2 lemon, lemon zest
  • 2 cooked eggs, egg yolks and egg whites separated, finely chopped
  • 2 tablespoons chives, thinly sliced
  • pinch of coarse kosher salt
  • pinch of fresh black pepper

To Serve

  • 2 oz. / 56 grams caviar (Regiis Ova or any you choose)
  • 3 sprigs fresh dill, as garnis
  • 2 tablespoons crème fraîche
  • 2 small pieces red radish, sliced (kept in ice water until needed so it remains crisp)
  • 2 small pieces of baby potato, sliced and cooked

LET’S COOK IT:

Step 1 - Prepare the Asparagus

  • Wash the asparagus and pat dry with a paper towel
  • Gently peel the asparagus with a vegetable peeler all the way to the tip, leaving about 1 inch / 2 cm of the tip unpeeled. (Reserve the asparagus peelings and end cuts which will be used for our asparagus cooking stock.)
  • Once all the asparagus is peeled, line them next to each other on a chopping board then cut off the woody ends equally, leaving the asparagus at the same length.

Step 2 - Prepare the Asparagus Stock

  • Transfer the asparagus peelings and ends cuts into a large cooking pot.
  • Add the sugar, salt, lemon slices, lemon thyme, bay leaves and water; bring to a boil.
  • Cover with a lid and let simmer on low heat for about 15 minutes.
  • After 15 minutes, remove from stove and allow the cooking liquid to steep a little, this will enhance the flavors, about 10 minutes.
  • Strain the asparagus liquid through a fine mesh strainer and set aside.
  • Keeping only the liquid, discard all the asparagus peelings and end cuts.

Step 3 - Cook the Peeled Asparagus in the Asparagus Stock

  • In a large shallow pot heat the reserved asparagus stock with the butter and bring to a boil.
  • Add the peeled asparagus and bring again to a boil briefly and then reduce the heat.
  • Place a piece of kitchen parchment paper (or clean, wet kitchen towel) over the asparagus, this will ensure that the asparagus cooks evenly, (do not cover with a lid).
  • Leave the asparagus to simmer on low heat for 12-15 minutes, depending on the thickness of the stalks.
  • Use a kitchen knife to poke the end of an asparagus stem as a cooking sample. If the asparagus is soft at the thickest point but still offers some resistance, it is done.
  • Once fully cooked, remove the asparagus from stove and let cool completely (the asparagus remains in the cooking liquid).

Step 4 - Boil the Sliced Potatoes

  • In a small pot bring water and a good pinch of salt to a boil.
  • Add the sliced baby potatoes and boil until fork tender, about 3 to 4 minutes.
  • Remove potatoes from the water and transfer to a bowl with ice water to stop cooking further.
  • Once cold, strain potatoes, transfer to a paper towel and set aside for service.

Step 5 - Make the Mimosa Vinaigrette

  • In a medium pan add the champagne vinegar and slowly whisk in the olive oil.
  • Stir in the lemon zest, chives, shallots, egg whites and egg yolks.
  • Season with a pinch of kosher salt and a twist of fresh cracked black pepper.

Step 6 - Plate the Dish

  • Lift the cooked and cooled asparagus from the cooking liquid and transfer to a paper towel, to drain off all excess liquid.
  • Assemble asparagus nicely onto the serving plate. (Serve 4 or 6 on each plate depending on asparagus size and thickness.)
  • Spoon some mimosa vinaigrette over the asparagus.
  • Spoon 2 nice quenelles of caviar next to the asparagus.
  • Decorate with small dots of crème fraîche.
  • Dress the sliced red radish and sliced baby potatoes with little vinaigrette and then assemble across the asparagus.
  • Garnish with fresh dill. Enjoy!

Tips

  • Asparagus becomes particularly aromatic if you let it steep in the asparagus cooking liquid until its completely cooled. This can also be done the day before.
  • If you have leftover asparagus, keep it in its cooking liquid, you can store it covered in the refrigerator for several days.
  • Reserve the white asparagus cooking liquid (stock) to prepare a delicious white asparagus soup.

Happy Cooking Inspirations from Chef Anton “Tony” Egger

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