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Asparagus with crispy duck egg, Three Little Pigs chorizo and lovage

featuredRecipe

The Pipe & Glass Inn, winner of the Michelin Pub of the Year 2012 is on our doorstep. Proprietor and chef James McKenzie loves our chorizo and has kindly provided us with some recipes from his book ‘On the menu’.

 

www.pipeandglass.co.uk

 

Asparagus with crispy duck egg, Three Little Pigs chorizo and lovage

 

This is one of my best selling seasonal dishes, everyone loves the crispy duck egg with the runny yolk that creates a sauce. We use about 80 bunches a week. The chorizo I use is from Three Little Pigs, 2 miles down the road. The Asparagus is from Sand Hutton near York grown by Richard and Ronda Merrit.

English Asparagus is the most fantastic seasonal ingredients, which cannot be matched by any other imported asparagus. It’s a very short season from around the end of April to the middle of June. Asparagus doesn’t feature at any other time of year on my menus.

 

Serves 4

 

2 bunches English asparagus

4 duck eggs

200g chorizo

1 bunch lovage

2 shallots

150g butter

150g white bread crumb

1 egg

100g plain flour

 

Method

 

Trim the ends of the asparagus, blanch in boiling salted water for 2 minutes and refresh in iced water, remove and pace on kitchen paper to dry.

 

Place the eggs in boiling water and boil for 7 minutes and refresh under cold running water, carefully peel the eggs this can be a little tricky. Pane the eggs through flour, beaten egg and bead crumb.

 

Peel and finely chop the shallot, put in a sauce pan with 75g of butter and cook over a medium heat until soft. Cook the chorizo whole in the oven for 10 minutes, then chop into small cubes and add to the softened shallots, finish with freshly chopped lovage.

 

Shallow fry the asparagus in the remaining butter until just starting to colour. Deep fry the eggs at 180 until golden brown and then rest in a warm place for 1 -2 minutes so the egg gets hot all the way through.

 

Serve the egg next to the asparagus and spoon over the chorizo.

 

Recipe by James Mackenzie chef / owner The Pipe and Glass Inn, South Dalton