Asparagus Velouté with Crisp Hen’s Egg and Pancetta

Restaurant: The Broadway Hotel
Serves: 4
Prep / cook time 45

Asparagus is a spear-like vegetable that is a member of the lily family. It is typically in season in the UK from April until June, traditionally starting 23rd April (St George’s Day) and ending on the summer solstice in June. The majority of asparagus is green in colour, but you can also get white and purple varieties too.



500g fresh asparagus, finely diced

1x large white onion, finely diced

2x sticks celery, finely diced

2x cloves of garlic, crushed

20g butter

20g flour

1 pint of vegetable stock

4x eggs

handful of ice

4x slices of pancetta

200ml double cream

salt & pepper

100ml white wine vinegar

handful of pea shoots – to garnish

Breading of Eggs

10g flour

1x egg, whisked

200g breadcrumbs



Pre-heat the oven and if you have one, a deep-fat fryer, to 180 degrees. Place the sliced pancetta between two baking trays with parchment paper between tray and pancetta on the top and bottom. Bake in the oven until crisp, set aside till later.


For the crisp eggs (1 needed per bowl of velouté), half fill a small pan with hot water, 100ml vinegar and a pinch of salt and bring to a simmer, crack the eggs into the pan (top tip: stir the water and crack the egg into the middle of the vortex) and poach for 2 mins making sure the yolk is still runny. Use a large spoon to remove the eggs and place into a bowl with cold ice water and chill until cold.


Next, remove the cooked eggs from the water and prepare the breading section – put the flour into a bowl, crack one egg into a mixing bowl and whisk, place the breadcrumbs into a separate bowl. Dip the cooked egg into the flour, then whisked egg and then breadcrumbs, repeat again to ensure a well-coated egg, set aside.


For the velouté, place 20g butter, finely chopped asparagus, onion, celery and garlic into a medium pan and sweat until tender; add the flour and cook for 3 minutes. Gradually add the vegetable stock until you have soup consistency, add the double cream then remove the pan from heat. Blitz with the hand blender, pass through a sieve and season to taste.


Next, fry the eggs until golden and crisp in the deep fat-fryer (or use a deep frying pan).


Pour the asparagus velouté into soup bowls and place a crispy egg in the middle. Break up the crisp pancetta and flake over the soup, finishing with a scattering of fresh pea shoots.


to drink

I Heart Pinot Grigio

This dish needs a dry white wine so this Pinot Grigio is ideal. Dry and crisp with delicate citrus aromas and lemon and lime flavours, it’s an easy to drink Italian wine that’s delicious on its own or with light foods such as salads and seafood.