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