Asparagus with cobnut butter emulsion
- Side
- medium
- 4
- 60 minutes
Asparagus and butter is a classic combination, and David Taylor gives this dish an extra dimension by adding roasted cobnuts and white miso. Cobnuts can be difficult to source out of season, but hazelnuts make a great substitute.
Ingredients
Metric
Imperial
- 1 bunch of asparagus
- 100g of cobnuts, plus 5 deeply roasted cobnuts for grating (hazelnuts are fine if you can’t get a hold of cobnuts)
- 200g of white miso
- 50g of salted butter
Butter emulsion
- 2 eggs
- 4 egg yolks
- 1 tbsp of vinegar
- 250g of salted butter, melted
- salt
Equipment
- iSi whip
Method
Trim the asparagus stalk ends
Blanch the asparagus in salted, boiling water and refresh
Preheat the oven to 180°C
Roast the cobnuts for 12 minutes, stirring every 5 minutes until they are golden brown
- 100g of cobnuts, plus 5 deeply roasted cobnuts for grating (hazelnuts are fine if you can’t get a hold of cobnuts)
Blend the cobnuts in a blender while hot until they form a paste. Add the white miso and blend together, then pass through a chinois
- 200g of white miso
Bring a pan of water up to 90°C – this is the water you will use for a bain Marie
For the butter emulsion, whisk together the eggs, egg yolks, vinegar and salt. Pour in the butter and emulsify together with a hand blender
- 2 eggs
- 4 egg yolks
- 1 tbsp of vinegar
- 250g of salted butter, melted
- salt
Add 50g cobnut miso into the egg mix
Put the bowl over the pan of 90°C water and gently bring the emulsion to 78°C. Season to taste and keep warm to one side or pour into an isi gun with 2 charges
Melt the 50g butter and then gently heat through the asparagus with the butter until warm
- 50g of salted butter
Put the asparagus on towels to drain the butter, then season with salt
Serve immediately with a spoon of the cobnut miso emulsion and finish with grated toasted cobnuts over the emulsion and asparagus
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