Poached Jumbo White Asparagus with Aerated Hollandaise
Recipe courtesy of Michael Joseph Madriguera, Executive Sous Chef, The Club at Kalea Bay (Naples, Fla.)
Ingredients
- Ingredients for the Poached Asparagus:
- jumbo white asparagus - 4 ea.
- water - 2 gal.
- white wine - 1 qt.
- lemon - 1 ea., juice and zest
- salt - 2 Tbsps.
- white wine vinegar - 1/2 cup
- white sugar - 1/2 cup
- Ingredients for White Wine Vinegar Reduction:
- shallots - 2 Tbsps., sliced
- black peppercorns - 1 tsp.
- tarragon - 1 sprig
- thyme - 1 sprig
- bay leaf - 1 ea.
- white wine vinegar - 1/2 cup
- white wine - 1 cup
- Ingredients for the Aerated Hollandaise:
- white wine vinegar reduction - 85 gms.
- egg yolks - 6 ea.
- butter - 150 gms., diced
- salt - 3 gms.
- water - 40 gms.
- lemon - 1 ea., juice
- iSi chargers - 2 ea.
- Ingredients for Assembly:
- poached white asparagus - 2 ea.
- poaching liquid
- aerated hollandaise in iSi gun
- caviar - 1 oz.
- assorted white edible flowers (jasmine, star, alyssum)
- Maldon Salt
Instructions
Procedure for Poached Asparagus:
- Trim and peel the white asparagus.
- In a sauce pot, bring everything to a boil except the white asparagus. Once the alcohol dissipates, poach the white asparagus for 5 minutes or until fork tender. Remove the asparagus from the poaching liquid and shock in ice water.
- Cool down the poaching liquid in ice for future use.
- Transfer the asparagus in a third pan container and pour enough cold poaching liquid to cover the pan. Store overnight in a cooler. Set aside.
Procedure for White Wine Vinegar Reduction:
- In a medium saucepan, bring everything together to a boil.
- Once it starts to boil, reduce to simmer until ¾ is left.
Procedure for Aerated Hollandaise:
- Set immersion circulator at 149°F.
- Put the white wine vinegar reduction, egg yolks, salt, water, lemon juice in a Ziplock bag. Shake the bag to mix it well then add the butter. Place the whole bag in the immersion circulator and sous vide it for 30 minutes.
- Transfer in iSi gun while carefully straining it. Charge the gun with two C02 cartridge. Set aside.
To Assemble:
- In a small saucepan, pour in the reserve poaching liquid and bring to a simmer.
- Drop the white asparagus until completely warm. Transfer in a tray with a paper towel.
- Trim the bottom of the asparagus at 5 inches and reserve the trimmings. Slice the trimmings into small disk.
- On your preferred plate, place 2 warm asparagus and sprinkle with Maldon Salt. Add 3 dollops of hollandaise on top of it, then add 3 teaspoons of caviar in between the hollandaise.
- Carefully garnish with mini asparagus disk and white flowers on top of the asparagus. Charge in aerated hollandaise on the side of the plate.
