Wye Valley Green and White Asparagus, Parma Ham, Burford Brown Eggs and Hollandaise Sauce
The sweetness of the asparagus, the richness of the hens egg and the buttery hollandaise are a perfect combination in this timeless dish.
![Wye Valley Green and White Asparagus, Parma Ham, Burford Brown Eggs and Hollandaise Sauce](https://arthurdavid.co.uk/wp-content/uploads/2024/04/Untitled-design-2024-04-11T130351.364-800x537.png)
Ingredients:
- Burford Brown Hens Egg
- Flour
- Egg
- Panko Breadcrumbs
- White Asparagus (code 363)
- Green Asparagus (code 1024)
- Parma Ham
- Hollandaise Sauce
- Micro Celery
Method:
- Lightly poach the hens egg, refresh and dry. Pane in flour, egg and panko bread crumbs ready for assembling.
- Boil the asparagus and refresh in ice water. Wrap in parma ham.
- Chargrill the asparagus and deep fry the hens egg.
- Warm the hollandaise sauce and decorate with micro celery.