Name: Asparagus with Quail’s Eggs and Pink Grapefruit Hollandaise
Yield: Serves 4 as a starter
Ingredients: 1 pink grapefruit; 3 medium egg yolks; baby chard leaves; 2 tbsp hollandaise reduction; sea salt and black pepper; 8 quail’s eggs; 2 large grapefruit; 100 g caster sugar; 150 ml white wine vinegar; 200 ml grapefruit juice; pinch of sugar (optional); 7 white peppercorns; few knobs of butter; 100 ml freshly squeezed pink grapefruit juice; pink grapefruit reduction; 2 bunches of English asparagus, about 500 g; 250 g warm clarified butter; 2 shallots, peeled and finely diced; candied grapefruit zest; 2 tarragon sprigs

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

2 bunches of English asparagus, about 500 g
sea salt and black pepper
1

Method

For the asparagus, bring a pan of salted water to the boil and have ready a bowl of iced water. Trim the spears and peel the lower part of the stalks. Add the asparagus to the boiling salted water and blanch for 2–3 minutes until just tender. Drain and immediately refresh in the iced water. Drain again and spread out on a clean tea towel.

Next, segment the grapefruit. Cut a slice off th