The first in our recipe series with Big Green Egg sees Chef Charlie Whitton's take on asparagus - a notoriously tricky food pairing that happens to go beautifully with our Chapel Down Bacchus...
Chapel Down Head Winemaker Josh Donaghay-Spire says of the pairing, "there's a fresh, crisp character to this wine that cuts through the egg yolk and the asparagus really brings out the herbal character of this wine".
The asparagus is beautifully charred directly on the coals of the Big Green Egg barbecue, lending beautiful colour and smokiness to the dish. Here's how you can make it for yourself.
Ingredients:
1 bunch of asparagus
100g egg yolk
1 bunch of wild garlic
100ml rapeseed oil
1 slice of brioche
Method:
Steam the egg yolks with a pinch of salt in a vac pack bag, at 63c for 1 hour.
Blend until smooth.
Blend the wild garlic with the oil in a thermomix at speed 10 and 50c for 15 minutes until a bright green colour has been achieved, add a little salt.
Pass through a muslin.
Toast the brioche and blend into breadcrumbs.
Cook the asparagus directly on the coals
Once cooked, dress with a little rapeseed oil and salt.
Dress on the plate with the egg yolk, wild garlic oil and the breadcrumbs.
Click the image below to watch our recipe video. Happy cooking!
