Egg and Asparagus

Egg and Asparagus

This dish is based on simple flavours. A classic pairing of a poached egg and asparagus, served with croutons and balsamic vinegar.
However this dish has been cooked and perfected using some very modern techniques.

For instance the egg has been cooked precisely at low temperature and is both poached and then lightly pan fried.
The Balsamic Vinegar in this dish has been slightly thickened, to the consistency of a balsamic reduction, but without actually being heated or sweetened.

Then it has also been lightly smoked with oak.
Finally the Asparagus is cooked Sous Vide, with butter and tarragon, to precisely control the cooking and retain a very pure flavor.


Asparagus Ribbons


  • 20g Butter
  • 5 Asparagus Spears (medium thickness)
  • ½ Tablespoon of chopped fresh tarragon


  1. Set a Sous Vide waterbath to 85ºC.
  2. Vacuum seal the asparagus in a vacuum bag with the butter and chopped fresh tarragon.
  3. Place the sealed bag into the waterbath and cook at 85ºC for 15 minutes.
  4. Then place the bag into iced water to stop the cooking process.
  5. When cool carefully slice the cooked asparagus into thin strips.
  6. Dress the asparagus with a little olive oil, a squeeze of fresh lemon juice and a little salt and pepper.
    Store in the fridge until ready to use.
    The asparagus can be served at room temperature or gently warmed up a little if preferred.

64℃ Poached and Fried Egg

64℃ Poached and Fried Egg


  • 6 medium free-range eggs


  1. Set the waterbath to 64℃.
  2. Carefully place the eggs, whole in their shells, into the waterbath and cook for 80 minutes.
  3. When ready break each, still hot, poached egg straight into a hot pan with a little olive oil in it.
  4. Fry for 30 seconds on just one side and then serve immediately.

Cook’s Note

Eggs can then be fried straight away or cooled in ice water and kept in the fridge for up to 48 hours – to reheat from chilled place the pre poached eggs in a 60℃ waterbath bath for 15 minutes.

Smoked Balsamic Vinegar

  • 100g Balsamic vinegar
  • 0.8g Xanthan gum
  • Oak chips for smoking


  1. Blend the Xanthan Gum into the balsamic vinegar using a hand blender.
  2. Place the thickened balsamic in a bowl and cover with clingfilm, then smoke the balsamic in the covered bowl using with the Smoking Gun with oak smoking chips.
  3. Store the smoked balsamic in a squeeze bottle in the fridge.




  • Fresh white bread
  • Olive oil
  • Garlic


  1. For the croutons tear up some pieces of good quality white bread.
  2. Now heat some olive oil in a pan with a clove of garlic and gently fry the bread until lightly golden.
  3. Crumble the croutons up lightly and season with a little salt.

Plating Up

  1. Place four or five of the asparagus strips in the centre of the plate allowing them to sit naturally in a loose bundle.
  2. Place a hot poached and fried egg on top of the asparagus.
  3. Scatter some of the seasoned croutons in a rough line from the top of the egg out to the edge of the plate.
  4. Delicately dot the thickened, smoked balsamic in a curve around one side of the asparagus.
  5. Garnish the dish with edible Viola flower (which are easy to source or grow).
  6. Finish with a with a last grind of salt and pepper.

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