Charred white and green asparagus with pickled egg yolk and pesto
by Josh Eggleton
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Ingredients
Dairy
4 free-range eggs
Beverages
1l water
Store Cupboard
102g of sea salt
225g of caster sugar
1 sprig of rosemary
2 black peppercorns
25g of hazelnuts
Oils & Vinegars
300g of white wine vinegar
2 tsp extra virgin rapeseed oil
Spices & Dried Herbs
1 tsp pickling spice
freshly ground black pepper
freshly ground white pepper
Salad & Fresh Herbs
1 sprig of fresh thyme
1 bay leaf
25g of flat-leaf parsley, chopped
25g of basil, chopped
6g of fresh lovage, chopped
Fruit & Vegetables
400g of white asparagus spears, woody end removed
400g of asparagus spears, woody end removed
1 1/4 banana shallot, finely diced
lemon juice, to taste
1/2 garlic bulb
1/2 lemon, juiced
Cheese
45g of Parmesan, grated