Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Asparagus with Poached egg and foie gras

11 September 2006
Asparagus with Poached egg and foie gras

! Ingredients (serves one) 1 organic free-range egg 20g raw foie gras 20g blanched and chopped asparagus 1tsp chives Salt White truffle oil (see note) Method Line a large teacup-sized bowl with clingfilm. It should hang over the edges. Break the egg on to the film. Cube the foie gras and add it. Add the asparagus and sprinkle with chives. Season with salt. Pull the edges of the film together and tie them so that the egg is wrapped in a "ball" of film. Place carefully in a pan of boiling water and poach for five minutes. Drain the package and unwrap the egg from the film. Brush with oil. \\* Note: White truffle oil has an intense aroma, and Sat Bains prefers to dilute it with groundnut oil: one part truffle oil to five parts groundnut oil. Photo © Sam Bailey
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