Organic asparagus and hollandaise tart

by Emily Watkins
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Ingredients

Oils & Vinegars

  • 300ml of white wine vinegar

Fruit & Vegetables

  • 1 shallot, thinly sliced
  • 20 asparagus spears

Spices & Dried Herbs

  • 10 peppercorns

Salad & Fresh Herbs

  • 1 bay leaf, torn
  • 2 tbsp of chives, finely chopped

Store Cupboard

  • 250g of plain flour
  • 1 tsp salt
  • 4 egg yolks
  • salt
  • pepper

Dairy

  • 160g of butter, cold and diced
  • 1 egg
  • 1 tbsp of milk
  • 1 egg, beaten
  • 2 eggs
  • 500ml of double cream

Speciality Ingredients

  • edible flowers, optional