Asparagus with Quail’s Eggs and Pink Grapefruit Hollandaise

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

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

Starter
Vegetarian
Gluten-free

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