Asparagus, salami and Parmesan with hay hollandaise

  • Starter
  • medium
  • 10
  • 45 minutes, plus 24 hours to infuse the butter and 12 hours to dehydrate the hay



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Hay butter

  • 500g of butter
  • 30g of hay

Hay powder

  • 100g of hay

Hay hollandaise


To serve

  • salami, good quality
  • chorizo, good quality
  • 100g of Parmesan, good quality, 5 years old
Start by infusing the butter. Melt the butter then add the hay and leave to infuse for 24 hours
  • 500g of butter
  • 30g of hay
To make the hay powder, place the hay in a dehydrator or low oven and dry out at 70°C for 12 hours. Once completely dried, blitz to a powder
  • 100g of hay
After 24 hours, melt the hay-infused butter in a pan then pass through a sieve into a jug – you'll need 450g to make the hollandaise
Preheat a water bath to 65°C
Make the hollandaise by adding the 450g infused butter to a vacuum bag with the white wine vinegar and egg yolks. Seal in a chamber sealer and cook in the water bath for 30 minutes
  • 10g of white wine vinegar
  • 230g of egg yolk
Tip the sauce into a bowl and blend until smooth and emulsified. Season to taste, pass through a fine sieve then pour into a siphon. Charge with two N2O cartridge and keep warm until needed
To cook the asparagus, make an emulsion by melting the butter with 250ml of water and simmering for 10 minutes with the kombu
  • 10g of kombu
  • 250g of butter
  • 250ml of water
Using a vegetable peeler, neatly shave the bottoms of the asparagus stems and cut each in half
Strain the emulsion into a clean pan and emulsify using a hand blender. Bring back to the simmer and blanch the asparagus in the emulsion for 2–3 minutes
To serve, add some of the hay hollandaise to each bowl and add 4 pieces of asparagus per person. Arrange thin slices of the charcuterie over the bottom halves of the asparagus, finely grate the aged Parmesan over the top and dust with hay powder to finish
  • 100g of Parmesan, good quality, 5 years old
  • salami, good quality
  • chorizo, good quality
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