Name: Asparagus, cured speck, ash mayonnaise, caramelised buttermilk
Yield: Serves 8 starter portions
Ingredients: 120 ml olive oil/canola blend; 95 g burnt onion paste; 4 g salt; 35 ml lemon juice; 1 egg yolk; salt; 40 ml olive oil; 40 green asparagus spears; onion ash powder – for garnish; 16 g pork crackling powder – for garnish; It’s best to buy this from a producer of quality cured meats. To do this in a normal kitchen with no curing facilities becomes tricky and dangerous.; salt and pepper; 2 g xanthan gum

Preparation info

Serves 8
starter portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

I get my cured speck from Neil Jewell – The One and Only, Man of the Match. A great friend and chef who not only runs a successful restaurant but also makes the country’s best charcuterie ... I don’t believe he always gets the credit he deserves. Get back on the bike chef!

Ingredients

Asparagus

40 green asparagus spears
40 ml olive oil
salt

Method

Wash the asparagus spears in cold water. Trim and peel the base of the stems to remove the woody/fibrous texture. Dress the asparagus in olive oil and grill. Season with salt.

In a Thermomix jug or blender, place the burnt onion paste, egg yolks, lemon juice and salt and blend briefly to combine. With the Thermomix running on a medium speed, slowly stream in the oil to emulsify. Blend i

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Asparagus, cured speck, ash mayonnaise, caramelised buttermilk

Ingredients

Asparagus

Method

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