Asparagus, Egg And Watercress 'sandwich', Cured Smoked Ham


Ingredients For the watercress jelly
  • 180g/6oz watercress, roughly chopped

  • 200ml/7fl oz water

  • salt, to taste

  • 2 gelatine leaves, soaked in cold water until softened

For the asparagus purée
  • 50g/2oz butter

  • 260g/9½oz asparagus, woody ends trimmed, thinly sliced

  • salt, to taste

For the egg yolk 'confit'
  • 12 free-range eggs

For the mayonnaise
  • 1 free-range egg

  • ½ tsp English mustard powder

  • 1 tsp sherry vinegar

  • ½ tsp salt

  • 2 tsp warm water

  • 200ml/7fl oz vegetable oil

For the toast
  • 1 sourdough bread loaf

  • rapeseed oil, for drizzling

  • salt and freshly ground black pepper

To serve
  • 20 asparagus spears, woody ends trimmed

  • 60g/2oz salted butter

  • 60g/2oz cured smoked ham, cut into small pieces

  • handful baby watercress

Specialist equipment
  • temperature-controlled water bath

  • vacuum pack bags

  • commercial vacuum pack machine


Recipe Uses 180g/6oz Watercress, Roughly Chopped, 200ml/7fl Oz Water, Salt, To Taste , 2 Gelatine Leaves, Soaked In Cold Water Until Softened, 50g/2oz...

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