Asparagus and poached eggs with caviar mustard cream

Name: Asparagus and poached eggs with caviar mustard cream recipe
Yield: 4
Ingredients: 500g asparagus; 4 sprigs thyme; Juice of 1/2 lemon; 4 eggs, at room temperature; Chervil leaves to serve; Lemon wedges, to serve; 50g unsalted butter; 1 large eschalot, finely chopped; 50ml white wine; 400ml pure (thin) cream; 40.00 ml Dijon mustard; 62.50 ml salmon roe caviar, plus extra to serve; 1/4 tsp ground white pepper

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P12 Asparagus and poached eggs with caviar mustard cream

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by Alejandro Saravia

CHEF

Nov 21, 2022

Farmer's Daughters' chef Alejandro Saravia gives a taste of the Melbourne eatery's menu with this creamy asparagus starter.

3 bunches (500g) asparagus, trimmed
4 sprigs thyme
Juice of 1/2 lemon
4 eggs, at room temperature
Chervil leaves to serve
Lemon wedges, to serve

Caviar mustard cream

50g unsalted butter
1 large eschalot, finely chopped
50ml white wine
400ml pure (thin) cream
2 tbs Dijon mustard
1/4 cup salmon roe caviar, plus extra to serve
1/4 tsp ground white pepper

Method

1.

To make the caviar mustard cream, melt butter in a small saucepan over medium-low heat. Add eschalot and cook, stirring, for 3-4 minutes until softened but not coloured. Add wine and reduce for 1 minute, then whisk in the cream. Bring to a gentle simmer and simmer, whisking occasionally, for 12-15 minutes until reduced by half (the sauce should be thick enough to coat the back of a spoon.) To finish the sauce, add the mustard and whisk until completely incorporated into the sauce. Stir through the salmon caviar and season with salt flakes and white pepper.
2.

Peel the bottom 3cm of the asparagus. Quarter-fill a large saucepan with water and bring to a simmer over medium-high heat. Add thyme and 1 tsp salt flakes. Add the asparagus, in a single layer. Cook for 2-3 minutes, adding the lemon juice just before the asparagus is cooked. Drain well and rinse under cold water.
3.

To poach the eggs, half-fill a large saucepan with water. Bring to the boil over high heat, then reduce heat to medium-low until just simmering. Crack the eggs into small bowls and gently slip into the water one at a time. Turn off the heat, cover the pan, and let sit for 4-5 minutes, or until whites are set but the yolks are still runny. Gently lift poached eggs out of the pan with a slotted spoon.
4.

Spoon caviar mustard cream onto plates, top with the asparagus and poached eggs and serve immediately with chervil leaves, lemon wedges and extra salmon caviar.