White Asparagus with Herb Salad, Almond Egg Yolk Sauce, Lovage Dressing, and Poached Egg Dressing

Ingredients

This OCR card preserves the source reconstruction as supplied. Use the linked dependency names where shown.

Method

Source image: IMG_5359.JPG Status: draft, needs Cheesy review Yield: appears to be 4 portions, inferred from 20 asparagus spears and 5 spears per serving

Cheesy Summary

White asparagus served warm with crisp herb/frisee salad, lovage dressing, almond egg yolk sauce, poached egg dressing, blanched almonds, hard-boiled egg yolk, and Melba croutons.

Dependencies / Missing Base Recipes

• Melba croutons, referenced from page 372.
• White asparagus trimming note references another page for using trimmed stems in soup.
• Exact title/serves line is not visible in the photo; yield is inferred.

Components

• White asparagus
• Herb salad
• Almond egg yolk sauce
• Lovage dressing
• Poached egg dressing
• Almond, egg yolk, and crouton garnish

White Asparagus

Ingredients

• 20 jumbo Provence white asparagus spears, about 3 3/4 pounds total

Method

1. Lay each asparagus spear flat on a board.
2. Peel from just below the tip down to the end, rotating as you work.
3. Trim away the fibrous bottom inch.
4. Trim the lower stem section as needed so the plated spears are about 4 inches long.
5. Tie into bundles of 5 spears and reserve chilled.

Herb Salad

Ingredients

• 1/4 cup chervil leaves
• 1/4 cup yellow celery leaves
• 1/4 cup 1/2-inch chive batons
• 1/4 cup tarragon leaves
• 1/4 cup small parsley leaves
• 2 cups frisee, trimmed into bite-size pieces

Method

1. Soak the herbs and frisee in ice water for about 20 minutes to crisp.
2. Spin dry.
3. Hold refrigerated, covered with damp towels.

Almond Egg Yolk Sauce

Ingredients

• 4 egg yolks
• 1 teaspoon almond oil
• Freshly ground white pepper

Method

1. Cook the egg yolks sous-vide at 145°F for 1 hour.
2. Chill completely.
3. Transfer the yolks to a bowl and slowly whisk in the almond oil.
4. Season with white pepper. Avoid salt if preserving the pale color is important.
5. Keep covered and warm for service.

Lovage Dressing

Ingredients

• Salt
• 12 ounces lovage leaves
• 1/2 cup grapeseed oil
• 1 egg white
• 1/2 teaspoon lemon juice
• 1 splash Tabasco sauce

Method

1. Bring salted water to a boil and prepare an ice bath.
2. Blanch the lovage until tender, about 1 minute.
3. Shock in ice water, squeeze dry, and blend with the grapeseed oil.
4. Strain the lovage oil through a fine sieve or coffee-filter-lined sieve.
5. Whip the egg white to soft peaks.
6. Slowly stream in the lovage oil while whisking.
7. Add lemon juice, then season with Tabasco and salt.

Poached Egg Dressing

Ingredients

• Salt
• 1 egg, in shell
• 1 tablespoon Orleans mustard
• 2 teaspoons Dijon mustard
• 1 splash sherry vinegar
• 1 splash Tabasco sauce
• 3/4 cup grapeseed oil

Method

1. Bring salted water to a boil.
2. Boil the egg for about 3 minutes.
3. Crack the egg into a small bowl, keeping both soft white and yolk.
4. Blend with salt, both mustards, sherry vinegar, and Tabasco.
5. With the blender on low, stream in the grapeseed oil until emulsified.
6. Transfer to a squeeze bottle or piping bag and keep warm.

To Finish

Ingredients

• 1 tablespoon sugar
• Salt
• Olive oil
• Freshly ground white pepper
• 1/4 cup sliced blanched almonds
• 1 hard-boiled egg yolk, passed through a drum sieve
• 4 rectangular Melba croutons, about 4 x 1 inches

Method

1. Bring a large pot of water to a boil with sugar and salt.
2. Boil the asparagus bundles until tender, about 9 minutes.
3. Drain on towels, remove the twine, and toss gently with olive oil, salt, and white pepper.
4. Season the herb salad and almonds lightly with olive oil, salt, and white pepper.
5. For each plate, pipe a large dollop of poached egg dressing.
6. Add a dot of almond egg yolk sauce and sprinkle with sieved hard-boiled egg yolk.
7. Add a spoonful of lovage dressing.
8. Arrange 5 warm asparagus spears on the plate.
9. Finish with a Melba crouton and herb salad.

Cheesy Upload Notes

• Mark as plated vegetable course / advanced.
• Add dependency link for Melba croutons once reconstructed.
• If uploading into a production recipe library, consider splitting sauces/dressings into components.
• Yield should be reviewed against a clearer source page if available.

Confidence Notes

• Ingredient lists are mostly readable.
• Yield is inferred from the visible asparagus count and plating instruction.
• Some finish/plating wording is paraphrased from a soft right column.