White Asparagus with Poached Egg & Zagros Caviar

White Asparagus with Poached Egg & Zagros Caviar

White asparagus from Navarra with beurre blanc, toasted hazelnuts and a soft poached egg, finished with Zagros Caviar.

Serves 2. Prep: 20 minutes. Cook: 25–30 minutes.

Zagros kitchen quantities for two, based on Victor Garrido’s supplied ingredient list and method.

Ingredients

  • 6 white asparagus spears, trimmed and peeled
  • 2 fresh eggs
  • 20 g hazelnuts
  • 20 g Zagros Caviar
  • 2 tsp extra virgin olive oil
  • Microgreens or edible flowers, optional
  • Salt, to taste

Beurre blanc

  • 20 g shallot, very finely chopped
  • 60 ml dry white wine
  • 15 ml mild white wine vinegar
  • 30 ml double cream
  • 80 g unsalted butter, cold and cubed
  • Salt, to taste

Method

  1. Prepare the asparagus. Peel the spears carefully and trim the woody ends. Simmer in lightly salted water for 13–15 minutes, depending on thickness, until tender with a little resistance. Drain and pat dry.
  2. Toast the hazelnuts. Toast in a dry pan over medium-low heat for 3–5 minutes, shaking often, until fragrant. Cool and roughly chop.
  3. Reduce the sauce base. Put the shallot, wine and vinegar in a small saucepan. Simmer gently for 5–8 minutes until only about 1 tablespoon of liquid remains. Add the cream and simmer for another 1–2 minutes until lightly thickened.
  4. Finish the beurre blanc. Turn the heat very low or remove the pan from it. Whisk in the cold butter, a few cubes at a time, until the sauce is smooth and glossy. Keep warm without boiling. Season lightly; strain if you prefer a smooth sauce.
  5. Poach the eggs. Bring a deep pan of water to a gentle simmer. Crack each egg into a small cup, lower into the water and poach for about 3–4 minutes, until the white is fully set and the yolk remains soft. Lift out and drain on kitchen paper.
  6. Sear the asparagus. Heat a griddle or frying pan, add the olive oil and sear the dried spears briefly until lightly golden.
  7. Plate. Spoon the warm sauce onto two plates. Arrange three asparagus spears on each, add one poached egg and scatter with hazelnuts. Finish with 10 g chilled caviar per plate and optional microgreens or flowers. Serve immediately.

Based on Victor Garrido’s supplied recipe; quantities and timing details completed by Zagros.

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