Asparagus

11 September 2006
Asparagus

!](#)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
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking