Asparagus, Tenderstem Broccoli, Slow Poached Egg with a Caesar and Blood Orange Dressing
A healthy, fresh dish with tender steamed greens, topped with a slow poached egg and a zesty blood orange Port Mahón Caesar dressing.
Tom Milligan of Atlantic Group.
Yield: 6 portions
For the asparagus and tenderstem broccoli:
3 bunches (4 spears per pax) asparagus, washed and wooded stalk removed
3 bunches broccoli, washed and sliced
For the slow cooked eggs:
6 whole eggs
For the Port Mahón Caesar and blood orange dressing:
Juice and zest of 4 blood oranges
300gm Port Mahón Caesar dressing
Slow cooked eggs:
Step 1 | Steam the eggs in the shell at 64 degrees Celsius for 1 hour.
Step 2 | Chill in ice water then remove the shell and store refrigerated in lightly oiled airtight container.
Asparagus and tenderstem broccoli:
Step 1 | Blanch the broccoli and asparagus in boiling salted water for 2 minutes.
Step 2 | Refresh in ice water then remove from the water and refrigerate in an airtight container.
Step 1 | In a saucepan, add the blood orange juice and simmer on the stove until reduced to a light syrup.
Step 2 | Remove from the stove and allow to cool.
Step 3 | Add the cooled juice to the caesar dressing, along with the blood orange zest.
Step 4 | Correct the seasoning and consistency with salt and pepper and, if necessary, a little water.
Step 1 | To serve, place the asparagus and broccoli in the centre of 6 entrée plates,
Step 2 | Top with the poached egg, generous spoon of the Port Mahón Caesar & blood orange dressing, shaved parmesan, and mache lettuce.