Asparagus with tempura flowers and burnt butter hollandaise

Asparagus with tempura flowers and burnt butter hollandaise
Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 2

Impress with this cheffy vegetarian starter featuring deep-fried chive, garlic and marigold flowers with hollandaise.

By Anna Haugh

From Anna Haugh’s Big Irish Food Tour

Shopping list

Ingredients

For the burnt butter hollandaise

For the asparagus with tempura flowers

  • 6 asparagus spears, trimmed at the woody end
  • 6 chive flowers
  • 6 garlic flowers
  • 3 marigold flowers, halved
  • 1 tbsp chopped fresh oregano, stalks and leaves only
  • 1 tbsp chopped fresh marjoram, stalks and leaves only
  • 1 tbsp fresh flatleaf parsley, leaves only, left whole
  • cornflour, for dusting

For the tempura batter

For the vinaigrette

To serve

How-to videos

Method

  1. To make the burnt butter hollandaise, melt 30g/1oz of the butter in a pan then fry the spring onions and garlic. Add the white wine and reduce to around 1–2 tablespoons of liquid. Drain and discard the spring onions and garlic but set aside the liquid.

  2. Place the remaining 250g/9oz butter into a medium saucepan and cook until it turns golden brown. It will take around 5 minutes. Remove from the heat and pour into a jug.

  3. Place a medium bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the egg yolks to the bowl and whisk. Add the reduced liquid you have set aside, and then start whisking until you reach the ribbon stage. Remove the bowl from the saucepan and place on a work surface. Then start slowly pouring in the butter from the jug as you whisk until you have a thick, pourable hollandaise. This will keep in the fridge for 3 days. You can keep the hollandaise warm in an insulated flask.

  4. To make the asparagus with tempura flowers, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper.

  5. Bring a large saucepan of salted water to the boil. Blanch the asparagus for 60 seconds, then remove and plunge into a bowl of iced cold water. Leave for 1–2 minutes, then drain and set aside.

  6. To make the tempura batter, place the baking powder, cornflour and plain flour in a bowl. Add the nigella seeds and salt and mix to combine. Add the ice cubes and sparkling water and whisk until a smooth batter is formed.

  7. To cook the asparagus with tempura flowers, place some cornflour in a shallow bowl. Dip the flowers and herbs first into the cornflour and then into the batter. Place them into the deep fat fryer and fry for 1–2 minutes, then remove and place on the lined plate.

  8. To make the vinaigrette, add all the ingredients to a small bowl and whisk to combine.

  9. To serve, place the salad leaves into a large bowl and dress with the vinaigrette and chive petals. Pour the hollandaise into the centre of two serving plates. Top with the salad and then the tempura flowers, blanched asparagus, chive flowers and the battered fresh herbs.