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Asparagus Velouté with Crisp Hen’s Egg and Pancetta
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.
INGREDIENTS
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
METHOD
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TO SERVE
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.