Asparagus and Pistachio Puree with Egg Yolk Drops and Bonus Soup

Firstly, I would like to thank everyone for your support, comments and being a part of my blog’s first milestone of 1000 unique visitors. I started this blog in December after realising that if I somehow do not document my recipes, I will forget them over time. Although I have been blogging for many years, I have never been more passionate about what I write/create. If not for this blog, I also wouldn’t realise how much I enjoy photographing food.

Through this common love for food, I have ‘met’ many fascinating people with undeniable passion for gastronomy and dropped my jaw at some of your amazing recipes and photographs, but what is most heartfelt are your comments which I value a lot. To thank everyone, I have created this special recipe, drawing inspirations from an exquisite asparagus dish from Alinea.

Like many of my other recipes, I aim to maximise the use of a single ingredient and in this case, the cooking process will result in two dishes from one recipe. The ‘by-product’ of this recipe is a smooth and lush asparagus soup that’s not only delicious, but really simple to make.

Goat’s milk adds a lush sweetness and when combined with the nuttiness of pistachio and fresh greenness of asparagus, this soup is comforting when warm and refreshing when cool.

The finale of this recipe is this Alinea inspired tasting plate of asparagus and pistachio puree garnished with egg yolk drops and served with warm beer bread. I will post the recipe for the beer bread tomorrow but for now, this is how you make this:

Asparagus and Pistachio Soup

Ingredients (serves 3-4)

400 g fresh asparagus

1 cup pistachio (shell and skin removed)

200 ml fresh goat milk

400 ml fish stock (or chicken or vegetable)

2 tbsp butter

salt to taste

Method:

Clean the asparagus and peel off the fibrous ends.

Bring fish stock to a boil and add in goat milk, butter and asparagus.

Allow it to gently come to a boil and remove from heat after 5 mins of simmering.

Grind the pistachios until fairly coarse and take a moment to look into the mill/blender and take a deep whiff. This is one of my favourite smells.

Combine soup and pistachios in a blender and blend for about 30 seconds.

Pour it through a chinois and you now have the asparagus soup. Save the puree for the next recipe.

 

Asparagus and Pistachio Puree with Yolk Drops

Ingredients (serves 3-4)

Asparagus puree from above recipe

2 egg yolks

beer bread (see upcoming post for recipe)

Olive oil

Finely chopped scallions for garnish

Syringe

Method:

Using a syringe, puncture the yolk and quickly extract all the yolk.

On the lowest heat, warm up a non-stick pan and add olive oil. If you have a kitchen thermometer, make sure the oil stays between 70-80 degrees C throughout cooking.

Carefully drip droplets of yolk into the oil and after about 5 seconds, shake the pan to loosen them from the bottom. Be careful not to burn them.

When done, pour the oil through a metal strainer and allow yolk drops to blot dry on kitchen towel.

To assemble the dish, slice beer bread into the shape of a wedge so it sit on the plate with the top at an angle.

Spoon a generous scoop of asparagus puree over the end of the bread and spoon yolk drops at the end of the puree.

Garnish puree with chopped scallions.

Voila! An easy and delicious recipe great for entertaining or showing your own home grown asparagus.

 

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