Asparagus and bio eggs with ricotta cheese

  • Starter
  • medium
  • 4
  • 1 hour 45 minutes, plus overnight drying

PT1H45M

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Ingredients

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Imperial

Ricotta pie

Mimosa egg

Asparagus

Beetroot sauce

To plate

1
Spread the ricotta to a thickness of 1cm on a kitchen towel and leave to dry in the fridge overnight
2
Heat a small saucepan of oil to 64°C and carefully add the egg yolks. Cook for 1 hour then leave to cool in the oil
3
Preheat the oven to 200°C/gas mark 6
4
Season the dried ricotta with salt, nutmeg and a drizzle of extra virgin olive oil. Grease the 4cm pastry cutters and use the ricotta mixture to line the rings, leaving a dip in the middle for the egg yolks. Add a yolk to each ring, sprinkle with Parmesan and bake for 4 minutes
5
For the mimosa egg, boil the eggs in a pan of water with the vinegar for 10 minutes then refresh in iced water. Once cooled, separate the whites and yolks and pass each part though a sieve. Set aside in separate bowls
6
For the beetroot dressing, juice the beetroot and season with salt. Add the xanthan gum and blend with a hand blender until thickened
7
Heat two saucepans with a little olive oil and sweat down sixteen of the white and all of the green asparagus for 2–3 minutes without colour until softened. Season with fleur de sel. Cut the green asparagus in half lengthways and slice the remaining four white asparagus thinly on a mandoline
8
To serve, create rectangles of egg white and egg yolk on each plate. Add the ricotta pie to the bottom of the plate and arrange the green asparagus above it
9
Place the white asparagus spears on top of the egg white with chive tips in between. Lay the sliced white asparagus to the side of this. Pipe dots of the beetroot sauce down the plate next to the mimosa yolk and serve
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