OVERVIEW
For this dish, the asparagus goes straight on the coals, which means we get some really intense colour and smokiness into it. We toast the brioche on the coals as well, then blend it into a nice fine breadcrumb. At the restaurant we pair it with rich, buttery confit egg yolk and some punchy wild garlic oil, but if you’re recreating it at home, homemade mayonnaise and parsley oil will also do the job.
Wine pairing by Josh Donaghay-Spire, head winemaker at Chapel Down: “Asparagus is traditionally a really difficult flavour to match with wine – and this is where Chapel Down Bacchus steps right in. There’s a fresh, crisp character that cuts through the egg yolk, and the asparagus really brings out the herbaceous nature of the wine. It’s a delicious combination.”
CONFIT THE EGG YOLKS
To make the confit EGG yolks, heat your oven to 85°C (65°C fan). Separate the egg yolks from the whites then gently submerge them in a small ovenproof saucepan filled halfway with olive oil or rapeseed oil. Place the pan in the hot oven for 55 minutes, then use a slotted spoon to carefully fish out the yolks.
MAKE THE HERB OIL
In a blender, whiz up the wild garlic or parsley leaves until a bright green colour has been achieved, then add a little salt to taste. Pass through a muslin cloth to strain out the lumps.
SET UP YOUR EGG
Set up your EGG for dirty cooking, with nothing but the hot coals. Target temperature is 180°C-210°C.
As the coals are getting hot, toast the brioche, moving it around to prevent it from burning. Blend the bread to create breadcrumbs.
DIRTY COOK THE ASPARAGUS
Cook the asparagus directly on the coals until charred on the outside and tender in middle – anything from 3-5 minutes depending on the size of the spears.
Once cooked, dress the asparagus with a little rapeseed oil and salt, then plate up with the egg yolks, flavoured oil and breadcrumbs.
