Recipe shared by Tom Hutchison
for Moore Wilson's 2023 Calendar

 

 

Ingredients

840g asparagus spears (140g per person)
6 free range size 6 eggs
1/4 cup salted baby capers
100ml canola oil for deep frying
100g cured salmon roe
100ml mayonnaise
flaky sea salt and freshly cracked black pepper
½ bunch chives

Runny Mayonnaise

1 whole egg
1 egg yolk
Juice of ½ lemon (20 ml)
2 tsp Dijon mustard
10 ml white wine vinegar
1 tsp castor sugar
400 ml canola oil
1 ½ tsp flaky sea salt
freshly cracked white pepper

Method

Make a batch of runny mayonnaise: In a food processor, whisk together the eggs, lemon juice, vinegar, mustard and sugar. While the processor spins, add the oil in a slow and steady stream watching the mayonnaise turn pale and thicken. Once you have your desired consistency, taste and season the mayo with flaky sea salt and freshly cracked white pepper.

Bring a pot of salted water up to a quick boil and fill a large bowl with water and ice. Bring another, small pot of water to the boil for the eggs.

Use a knife to make a small hole in the flat top of the eggs. Soft boil them for about 5 minutes, leave them to cool and then peel them.

While the eggs boil, break off the tough, woody end of the asparagus. Peel the bottom third (approx) of each spear. Blanch the asparagus spears for 30 seconds and refresh in iced water. Set aside.

Preheat the grill to its highest setting.

Heat the canola oil in a clean, dry pot. Rinse the salt off the capers, drain them well and dry them with a tea towel. Fry them in the oil for about 30-40 seconds, until they puff up. Drain them on an absorbent surface and set aside.

Grill the asparagus, turning frequently for an even char. Finely chop the chives.

To assemble, divide the asparagus evenly onto warmed plates. Gently grate an egg over each plate, drizzle lightly with the mayonnaise, then season with salt and pepper. Spoon the salmon roe over each plate, sprinkle over the capers, and a few chopped chives. Finish with some freshly cracked pepper and enjoy.