serves
1
prep
15 minutes
cook
15 minutes
difficulty
Ace
serves
1
people
preparation
15
minutes
cooking
15
minutes
difficulty
Ace
level
Ingredients
- 40 g butter
- 6 fresh verveine or vervaine tea leaf (see Note), plus extra to garnish
- 5-6 large asparagus spears
- 1 bergamot confit orange, with its juices. Plus extra to garnish
- 2 egg yolks
- salt and green Szechuan pepper
- white bourrache flowers, to garnish
Infusing time overnight
You will need to begin this recipe 1 day ahead.
Instructions
Cut butter into cubes and place in a bowl. Add the verveine and chill for 1 day. Heat in a saucepan on medium heat, until melted. Turn the heat off, cover with a lid then allow the flavours to infuse overnight at room temperature.
To prepare asparagus, place on a board. Peel to remove all green skin. Test the ends of each spear by bending gently, and break at a length where it snaps easily.
Tie asparagus together so they don’t snap when blanching, and place upright in a tin to keep straight. Add to simmering water for 4 minutes, then refresh in iced water.
In a small saucepan, add 2 tbsp confit orange juice, ¼ chopped confit orange and 2 egg yolks then place over low heat. Using a hand blender, carefully blend the ingredients together then slowly add ½ cup of the infused butter to make a nice smooth mousseline sauce. Season with green Szechuan pepper and a pinch of salt.
Heat 1 tsp of butter in a frying pan over high heat. Sauté asparagus for 2-3 minutes or until browned. Season with a pinch of salt.
Place asparagus on a plate and spoon over mousseline sauce. Garnish with flowers, extra fresh vervaine and extra confit orange as garnish.
Note
• Fresh verveine is a bright lemongrass, basil and lemon-scented a grass-type leaf.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
