Poached egg yolk with wild garlic , asparagus , peas & garlic flowers
Glynn Purnell
SERVES 4 375g salted butter , roughly chopped 60g wild garlic , each leaf chopped in half ( keep eight leaves to one side ) 16 asparagus spears 4 tbsp panko breadcrumbs , toasted 1 tbsp finely chopped chives 160g fresh peas
AS SEEN ON THE Big Kitchen
drizzle of olive oil 4 eggs 50ml double cream 1 lemon 16 buckler sorrel 16 red-veined sorrel 16 garlic flowers
1 For the wild garlic butter , place the butter and halved garlic leaves into a Thermomix jug . Blend for 30 seconds on speed 5 . 2 Tip the wild garlic butter into a saucepan and melt over a low heat . Once melted , carefully add the asparagus and gently cook over a low to medium heat for 8 to 10 mins or until a sharp knife pierces the asparagus with no resistance . Remove from the heat and set aside . 3 For the breadcrumbs , mix the toasted panko breadcrumbs with the chives and set aside . 4 For the peas , tip 75ml water into a saucepan and heat to a simmer . Add the peas and put a lid on the pan . Turn the heat down to low and leave for 1 min . Add some of the wild garlic butter to the water and stir to emulsify , adding a bit more butter or water as needed . You ’ re looking for a shiny glaze . ( You won ’ t use all the butter – keep any leftovers in the fridge or freezer ). Turn off the heat , add the asparagus to the pan and put the lid back on to keep warm . 5 Put the eight remaining wild garlic leaves on a heatproof tray and drizzle with a little oil . Use a blow torch to scorch the leaves until lightly charred . 6 Fill a medium-sized saucepan ¾-full with water . Heat to a simmer and then remove from the heat . Separate your egg yolks and carefully brush off any white . Put the egg yolks into the water for 45 seconds-1 min . 7 While the egg yolks are in the water , put four asparagus spears onto each serving plate . Add 1 tbsp of chive breadcrumbs next to the asparagus , then carefully lift one egg yolk out of the water and sit this on top of the toasted breadcrumbs . 8 Add the double cream to the peas and stir to combine . Add a squeeze of lemon juice to taste and season , if you like . Spoon the peas and some of the liquid from the pan over the asparagus and the plate . Finish with the charred wild garlic leaves , buckler sorrel , red-veined sorrel and garlic flowers .
110 # bbcgoodfoodshow