"For me it was a great experience and just
what was required by a retired gentleman attempting to improve his poor
cooking skills! The opportunity of working so closely and informally with
such enthusiastic and knowledgeable chefs as Maynard and Benedict was
Walnut Grove Recipes
Asparagus, Warm Poached Egg & Hollandaise Sauce
- 12 pieces of asparagus
- 2 eggs for poaching
- 2 egg yolks
- 2 tbs water
- 1tbsn white wine vinegar
- 125g butter
- salt & pepper
- 1/2 lemon
- 2 slices of Parma ham
- chervil to garnish
1. For the garnish of crispy Parma ham, place each
slice of Parma ham onto a non-stick tray, and roast in a gentle
oven (approx 120°) until crispy - around 1/2hr.
2. Put the butter in the microwave and bring to the boil, allow
to cool to room temperature.
3 . Put the egg yolks in a bowl with the cold water and vinegar,
place the bowl over a saucepan of boiling water and whisk until
the mixture becomes pale & fluffy. Make sure the bowl doesn't
get too hot or the eggs will scramble.
4 . Carefully whisk the butter in with the egg yolks, incorporating
a small amount at a time until all the butter has gone. Do not
include the milky residue at the bottom of the clarified butter.
Season to taste with salt & pepper and a small squeeze of
Adjust consistency if
necessary with a little water (it should be pouring consistency).
Your Hollandaise is now ready to use, set aside.
5. Plunge the asparagus into boiling salted water for a couple
of minutes or until soft.
6. While the asparagus is cooking poach an egg in
gently boiling salted water (see our chefs tip on poaching eggs)
7 . Place cooked asparagus on plate, place the poached egg on
top, drizzle with Hollandaise and place a small piece of crispy
Parma ham on top as garnish, and a small sprig of chervil.
Fantastic starter when asparagus is in season, or create a larger
portion for a perfect light lunch.
The asparagus can be prepared and cooked in advance.
If you choose to do this, when you remove the asparagus from
the boiling water, place into iced water and reheat by plunging
into boiling water when you want to serve it. You can also do
the same thing with the poached egg, however you would need
to have slightly undercooked the egg the first time. It is sometimes
a good idea to pre-poach the egg if you are cooking for a few
people as it gives you the time to trim the eggs up and make
sure they are a nice shape. The Hollandaise can also be made
a few hours in advance however do not put it in the fridge as
it will set and you can have difficulties to bring it back to
Walnut Grove cookery courses - a dream vacation
- in wonderful surroundings
Experience the reality of gourmet cooking yourself.
There is only one way to learn and that is to do it! Top chefs, luxury
accommodation, set in France - the home of gourmet cuisine; what more
could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey
and Benedict Haines, two modern chefs who use the freshest ingredients
with an emphasis on distinct flavors and clean, meticulous presentation.
Their passion and enthusiasm for cooking will stimulate your own love
of food, and their expertise will help you gain confidence and perfect
your technique in the kitchen.
To find out more about our holidays, courses, accommodation
and location deep in the heart of the 'real' French countryside, please
look around our site. For further information, contact
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