Two Types of Asparagus with Perfect One-Hour Egg, Wild Garlic Pancakes and Hollandaise Espuma

Asparagus season has finally arrived, and we have created for you an extraordinary vegetarian taste experience. Our recipe for "Two Types of Asparagus with Perfect One-Hour Egg, Wild Garlic Pancakes and Hollandaise Espuma" celebrates the diversity of spring vegetables with a modern twist. The combination of crisp green and tender white asparagus, framed by aromatic wild garlic pancakes and topped with a light and foamy Hollandaise espuma, promises an unforgettable taste experience. Join us on this culinary journey and be inspired by the freshness and lightness of our seasonal creation.

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Ingredients for Wild Garlic Pancakes

• 30g wild garlic

• 150g flour (wheat flour or a gluten-free alternative)

• 250ml milk (or a plant-based alternative such as almond, oat, or soy milk)

• 2 eggs

• Salt and pepper

• Pinch of nutmeg (optional)

• 2 tbsp oil (e.g., canola or sunflower oil) for frying
  

Ingredients for Asparagus and One-Hour Egg

• 500g white asparagus

• 250g green asparagus

• 2 eggs and Sous Vide Stick

Ingredients for Hollandaise Espuma

• 4 egg yolks (fresh and of good quality)

• 250g butter (clarified or melted and whey-free)

• Lemon juice and zest of one lemon

• Some vegetable stock

• Salt and white pepper

• A pinch of cayenne pepper

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Preparation of Wild Garlic Pancakes

1. We begin by preparing the wild garlic, washing it thoroughly and pat dry. Then we place it in a tall container along with the milk (almond, oat, soy, or cow's milk).

2. Using an immersion blender, we blend the wild garlic and milk until we have a uniformly green liquid. This process optimally distributes the color and aroma of the wild garlic in the milk.

3. In a bowl, we mix the flour with salt, pepper, and a pinch of nutmeg to give the batter a fine seasoning.

4. Then we make a well in the dry ingredients and crack in the two eggs. We stir the eggs and gradually pour in the wild garlic milk, stirring constantly to prevent lumps.

5. Once all the liquid is incorporated, we mix it into a smooth, homogeneous batter. We let the batter rest for about 10 to 15 minutes, allowing the flavors to unfold and the batter to reach an optimal consistency.

6. Meanwhile, we heat some oil in a pan over medium heat. Once the pan is hot, we pour in a ladle of batter and distribute it by tilting the pan, so that the batter forms a thin layer.

7. We cook the pancakes on the first side for 2 to 3 minutes until they turn golden brown at the edges and easily come off the pan bottom. With skill, we then flip them and bake them on the other side to the desired degree of browning.

8. Gradually, we fry all the pancakes, adding more oil as needed, and stack them on a warm plate under a cloth.

Preparation of Asparagus and One-Hour Egg

1. First, we thoroughly peel the white asparagus from the tip to the end of the stalk. The green asparagus has a thinner and more tender skin and usually does not need to be peeled, except for the lower end, which can be woody, so we cut off about 1-2 cm.

2. We also remove the woody ends from the white asparagus by cutting off about 1-2 cm from the lower part. This ensures that only the tender and flavorful parts of the asparagus are cooked.

3. To preserve the flavor and simultaneously cook the asparagus, we bring a large pot of lightly salted water to boil. Optionally, we can also add a pinch of sugar and a splash of lemon to the water to enhance the natural taste of the asparagus.

4. Once the water is boiling, we add the white asparagus and let it simmer for about 8-12 minutes, depending on the thickness of the spears. It should still be slightly al dente at the end.

5. About 5 minutes before the white asparagus is done, we add the green asparagus, as it has a shorter cooking time. Both varieties should be tender yet still firm at the end of the process.

6. We check the doneness of the asparagus by carefully piercing one end with a knife. If the knife enters easily but still encounters resistance, the asparagus is perfect.

7. We remove the cooked asparagus from the water and let it drain briefly.

8. Optionally: For a fresh and crunchy bite, we can shock the green asparagus in ice water after cooking. This stops the cooking process and makes the green color stand out brightly.

One-Hour Egg

1. Fill the pot with water and insert the Sous Vide stick. Set the temperature to exactly 63 degrees Celsius, a common temperature for a successful one-hour egg.

2. Wait until the water reaches the set temperature. This is usually indicated by a display on the Sous Vide stick.

3. Then carefully place the fresh eggs into the water with tongs or a spoon. Make sure the eggs are completely submerged.

4. Cook the eggs for exactly one hour (60 minutes) at the constant temperature 63 degrees Celsius. The Sous Vide stick ensures that the temperature is evenly maintained throughout the cooking time.

5. After the hour is up, remove the eggs from the water.

Preparation of Hollandaise Espuma

1. First, we carefully separate the egg yolks from the egg whites, as we only need the yolks for this hollandaise version. We place these in a bowl that is large enough to accommodate all the ingredients.

2. Next, we clarify the butter by melting it slowly in a pot and carefully skimming off the rising milk components. We want pure butter without whey content to obtain a clear and flavor-intensive base for our espuma.

3. Now we add some vegetable stock to the egg yolks and whisk them over a double boiler (not boiling water, so the yolks do not curdle). A clean bowl over a pot of simmering water is used for this.

4. While constantly whisking with a wire whisk, we gradually add the clarified, warm butter to the egg yolks in a thin stream to create an emulsion. The mixture should gradually thicken.

5. Once the butter is fully incorporated and the sauce has a creamy consistency, we remove the bowl from the double boiler and season the hollandaise with freshly squeezed lemon juice, a touch of lemon zest, salt, white pepper, and a pinch of cayenne pepper to balance the seasoning.

6. Next, we fill the still warm hollandaise into a cream syphon, suitable for espuma preparation. We insert the appropriate number of gas cartridges, usually 1-2 are used, and shake the syphon vigorously to distribute the gas evenly.

7. The filled cream syphon is then kept warm until serving in a warm water bath or at low temperature in the oven.

Those who do not own a cream syphon can simply serve the hollandaise.

Resumé

Our spring recipe with two types of asparagus presents a world of flavors. Accompanied by airy wild garlic pancakes refined with a harmonious note of fresh wild garlic, it will make any connoisseur's heart beat faster. The perfectly cooked one-hour egg adds a full-bodied component to the ensemble. This exquisite dish is rounded off with velvety hollandaise as espuma, which nestles light and foamy against the other ingredients with a hint of citrus and cayenne pepper - an ode to spring on the plate.

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