11 September 2006

!](#)Advance preparation Shallot confit - stew 1kg of shallots, very finely sliced down the grain (with crushed garlic, rosemary, lemon thyme, sugar and salt to taste) in 200ml olive oil for three hours at a very low temperature. Transfer to a Kilner jar and store. Ingredient 1 asparagus spear Salt 1 spring roll wrapper 1tbs shallot confit Frying oil 1 organic free-range egg Method Cut the asparagus to about 12cm long. Pare the stem. Blanch in salted water and drain. Trim the wrapper to a rectangle roughly 12cm x 4cm. Spread the shallot confit over the pastry. Wrap the pastry round the stem of the asparagus and fasten it with a cocktail stick. Deep-fry at 180°C till golden. Drain on absorbent paper. Boil the egg for six minutes and trim off the top. Serve the egg (in a cup or embedded in salt) with the asparagus.
- Spread shallot confit on the trimmed spring roll wrapper
- Fasten the wrapper to the asparagus with a cocktail stickPhoto © Sam Bailey
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