Portwood asparagus, poached egg, hollandaise, pangritato.
Ingredients
3 or 4x Spears green asparagus (depending on thickness), prepped correctly (1/3rd of a bunch)
1x Lemon wedge
1x Poached st ewe’s egg
5g Olive oil
20g Hollandaise
10g Pangritata
1g Chives, chopped
MOP
- To order blanch the asparagus 2 minutes (DO NOT BLANCH THE ASPARAGUS BEFORE SERVICE)
- Remove the asparagus from the water and place it in a stainless steel bowl and season with salt, black pepper, olive oil and the juice from the lemon wedge
- To plate place the seasoned asparagus onto a medium plate, top with a poached egg, hollandaise, pangritato and chopped chives
Waiters Notes
Portwood asparagus served with a poached St ewe’s eggs, hollandaise, pangritato & chives
Allergies: Sulphites, gluten, egg, dairy