Asparagus, salami and Parmesan with hay hollandaise
by
- Starter
- Medium
- 10
- 45 minutes
PT45M
This stunning asparagus starter from Sat Bains pairs plump, juicy spears with a fragrant, grassy hay hollandaise, Parmesan and house-made charcuterie that add a beautiful richness to the asparagus. The hollandaise is cooked sous vide before adding to a siphon for a light, frothy mouthfeel. To find out more about this incredible dish, read our Mind to Menu feature.
Ingredients
Hay butter
- 500g of butter
- 30g of hay
Hay powder
- 100g of hay
Hay hollandaise
Asparagus
- 20 asparagus spears
- 250g of butter
- 250ml of water
- 10g of kombu
To serve
Equipment
- Fine sieve
- Vacuum bags
- Chamber sealer
- Water bath
- Dehydrator
- Siphon bottle or cream whipper
- N2O cartridge (2)
- Hand blender
Method
1
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
2
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
3
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
4
Preheat a water bath to 65°C
5
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
6
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
- salt , to taste
8
Using a vegetable peeler, neatly shave the bottoms of the asparagus stems and cut each in half
9
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
10
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
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Asparagus, salami and Parmesan with hay hollandaise
