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

  • 100g of sea salt
  • 225g of caster sugar
  • 1 sprig of rosemary
  • 2 black peppercorns
  • sea salt
  • 25g of hazelnuts
  • sea salt

Oils & Vinegars

  • 300g of white wine vinegar
  • 1 tsp extra virgin rapeseed oil
  • 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 banana shallot, finely diced
  • lemon juice, to taste
  • 1/4 banana shallot
  • 1/2 garlic bulb
  • 1/2 lemon, juiced

Cheese

  • 45g of Parmesan, grated