Asparagus threesome – Episode 3

An asparagus tartar with a poached egg and “Schinkenheu” from Muotathal

Asparagus tatarThe third and last component of our mother´s asparagus starter. An asparagus tartar topped with fine raw ham from Muotathal (a Swiss valley in canton Schwyz) and a poached egg. This summery dish can definitely be served by itself. The ham gives it a piquant note and the poached egg is the final touch to an outstanding meal.

Poaching an egg needs some practice. We are still not quite sure what´s the best way to do it. With or without swirl, leave the egg alone or constantly touch it with the spoon to give it the right shape? What do you think? In the end we skipped the swirl but we made sure to carefully drop the egg into the water (we put the egg in a small bowl before, which made it lot easier). Let´s have a look at how Gordon Ramsey is poaching an egg, he should probably know, right?

 

Recipe for an asparagus tartar with a poached egg and Schinkenheu from Muotathal

Serves 4

Ingredients:

  • 750 gr white and green asparagus
  • 75gr of “Schinkenheu” from Muotathal or alternatively raw ham cut in very small cubes
  • 1 bunch of fresh herbs (whatever your garden provides, e.g. parsley, chives etc.) or alternatively fresh sprouts.
  • 3 Tbsp lemon juice
  • 1 tsp spicy mustard
  • 2 Tbsp lemon curd
  • 4 Tbsp olive oil
  • 1/2 ripe avocado
  • salt and pepper
  • salt flakes

You also need a dessert ring

  1. Peel the white asparagus and the lower part of the green asparagus, cut off the dry ends.
  2. Bring water to boil in a big pot with a generous dash of salt
  3. Boil white asparagus for about 10-12 minutes, add the green asparagus after 2 minutes and boil until al dente.
  4. Remove asparagus and quench it
  5. Wash the herbs, remove the branches and dry it
  6. Peel the avocado, cut half of it in pieces
  7. Mix lemon juice, mustard, lemon curd, avocado and 4 Tbsp of the boiled asparagus water in a blender. Season with salt and pepper and add the olive oil.
  8. Cut off  the tip of the asparagus spears (ca. 5 cm) and cut the remaining spears in 5mm cubes.
  9. Poach four small eggs as described in the video above
  10. Mix the cubes with 1-2 Tbsp of the sauce and the rest of the sauce with the tips and the herbs.
  11. Arrange tip of asparagus and sprouts on plate.
  12. Place the dessert ring on the plate, add the asparagus tartar and a layer of “Schinkenheu” (ham), carefully remove the ring and place poached egg on top. Decorate the egg with some salt flakes.

Enjoy:-)

 

Leave a Reply