Easter Starter: Asparagus, poached bantam egg, hollandaise and grated truffle

Looking to impress your friends and family with an Easter feast? 

Why not cook up a storm and try this masterpiece by John Burton-Race, Michelin-star chef and TV personality, and Executive Head Chef at The Nook On Five in Cheltenham. No matter how many of you are gathering, this dish is the perfect post-Easter egg hunt pick-me-up! 

Al-dente asparagus, a creamy poached bantam egg, and velvety hollandaise create an exquisite harmony of flavours and textures. Balanced with grated truffle, this is sure to get mouths watering! 

Ingredients (Serves 8): 

Approximately 24 asparagus tips (or approximately 3 asparagus tips per person) 

8 eggs (or one egg per person) 

30g unsalted butter 

2 shallots, peeled and finely chopped 

1 garlic clove, peeled and finely chopped 

1 teaspoon black peppercorns, cracked 

2 sprigs of fresh tarragon 

1 sprig of thyme  

1 bay leaf  

2 parsley stalks 

40ml white wine vinegar  

40ml dry white wine  

3 egg yolks  

1 dessert spoon 

250ml warm clarified butter 

Salt and pinch of cayenne pepper  

Grated truffle (to taste) 

Chervil (to taste) 

Method: 

The Hollandaise sauce: 

• Melt the butter in a saucepan, then add the shallots and garlic, peppercorns and herbs. Be careful not to let the shallots go brown or burn. 
• Pour in the white wine vinegar and boil and reduce until it has completely evaporated. Add the wine and again boil and reduce the liquid until it becomes syrupy. Remove the pan and pour the contents into a fine sieve. Over another, with the back of a spoon squeeze out the liquid.  
• Put a saucepan of water on the stove to boil. Pour the egg yolks into a bowl that will fit over the saucepan, add the cold water and whisk the yolks until they thicken into soft peaks.  
• Gradually pour in the warm clarified butter, whisking all the time until a smooth sauce is obtained. Now add the reduced wine sauce to the yolk and butter mixture and beat vigorously over the hot water. Season with salt and a pinch of cayenne pepper and a little lemon juice. The sauce is now ready and should be served while it’s still warm. 

The Asparagus:  

• With a vegetable peeler, carefully peel the outer layer of the asparagus from below the tips to the end of the stalk, trying not to peel too deep.  
• Cook the asparagus spears in boiling water for about 3 minutes depending on their size, to the point where they are still a little firm (al dente).  
• Plate the asparagus spears down on the serving plates, three per person for large ones.  

The Egg (one per person): 

• Put a medium sized saucepan of water on the stove, add a splash of white wine or tarragon vinegar and bring to a simmer. Working one at a time, break the eggs into cups. Use a spoon or whisk to create a whirlpool in the water and drop the egg into it so that the whisk immediately envelopes the yolk. Leave to poach for about three minutes or until the white is set and the yolk is still soft.  
• With a slotted spoon, lift out the egg and carefully place it on top of the asparagus. Spoon the hollandaise sauce over and finish with grated truffle and a sprig of chervil. 

Ends

Editors notes

Cheltenham’s only rooftop restaurant, The Nook On Five offers diners the very best of modern British dining in The Cotswolds. 

Whether it's breakfast, brunch or lunch with colleagues or clients during the week, an intimate dinner or cocktails with friends in the evening, or a special event hosted in-house, the award-winning restaurant offers a range of food and drink to create dishes and experiences both fun and fine. Produce is sourced regionally, from the best butchers, fishmongers, grocers, creameries, distilleries and vineyards in the Southwest. 

The venue is also home to The Nook Deli, offering those looking for fine dining at cafe prices made to order sandwiches, pies, soups and salads, and jacket potatoes, as well as exceptional coffee. Hampers, gifts and catering are also available for those looking to share a slice of luxury.