GUIDE / INSTRUCTIONS
For the Poached White Asparagus and Regiis Ova Caviar Recipe
Step 1 – Prepare the Asparagus
Wash the asparagus and pat dry with a paper towel
Gently peel the asparagus with a vegetable peeler all the way to the tip, leaving about 1 inch / 2 cm of the tip unpeeled. (Reserve the asparagus peelings and end cuts which will be used for our asparagus cooking stock.)
Once all the asparagus is peeled, line them next to each other on a chopping board then cut off the woody ends equally, leaving the asparagus at the same length.
Step 2 – Prepare the Asparagus Stock
Transfer the asparagus peelings and ends cuts into a large cooking pot.
Add the sugar, salt, lemon slices, lemon thyme, bay leaves and water; bring to a boil.
Cover with a lid and let simmer on low heat for about 15 minutes.
After 15 minutes, remove from stove and allow the cooking liquid to steep a little, this will enhance the flavors, about 10 minutes.
Strain the asparagus liquid through a fine mesh strainer and set aside.
Keeping only the liquid, discard all the asparagus peelings and end cuts.
Step 3 – Cook the Peeled Asparagus in the Asparagus Stock
In a large shallow pot heat the reserved asparagus stock with the butter and bring to a boil.
Add the peeled asparagus and bring again to a boil briefly and then reduce the heat.
Place a piece of kitchen parchment paper (or clean, wet kitchen towel) over the asparagus, this will ensure that the asparagus cooks evenly, (do not cover with a lid).
Leave the asparagus to simmer on low heat for 12-15 minutes, depending on the thickness of the stalks.
Use a kitchen knife to poke the end of an asparagus stem as a cooking sample. If the asparagus is soft at the thickest point but still offers some resistance, it is done.
Once fully cooked, remove the asparagus from stove and let cool completely (the asparagus remains in the cooking liquid).
Step 4 – Boil the Sliced Potatoes
In a small pot bring water and a good pinch of salt to a boil.
Add the sliced baby potatoes and boil until fork tender, about 3 to 4 minutes.
Remove potatoes from the water and transfer to a bowl with ice water to stop cooking further.
Once cold, strain potatoes, transfer to a paper towel and set aside for service.
Step 5 – Make the Mimosa Vinaigrette
In a medium pan add the champagne vinegar and slowly whisk in the olive oil.
Stir in the lemon zest, chives, shallots, egg whites and egg yolks.
Season with a pinch of kosher salt and a twist of fresh cracked black pepper.
Step 6 – Plate the Dish
Lift the cooked and cooled asparagus from the cooking liquid and transfer to a paper towel, to drain off all excess liquid.
Assemble asparagus nicely onto the serving plate. (Serve 4 or 6 on each plate depending on asparagus size and thickness.)
Spoon some mimosa vinaigrette over the asparagus.
Spoon 2 nice quenelles of caviar next to the asparagus.
Decorate with small dots of crème fraîche.
Dress the sliced red radish and sliced baby potatoes with little vinaigrette and then assemble across the asparagus.
Garnish with fresh dill. Enjoy!
Tips
Asparagus becomes particularly aromatic if you let it steep in the asparagus cooking liquid until its completely cooled. This can also be done the day before.
If you have leftover asparagus, keep it in its cooking liquid, you can store it covered in the refrigerator for several days.
Reserve the white asparagus cooking liquid (stock) to prepare a delicious white asparagus soup.
For cruise comparisons or ship reviews related to Seabourn Cruise Line, click here.
Seabourn Cruise Line is a luxury cruise line known for its intimate ships, all-suite accommodations, and personalized service. It offers a wide range of itineraries, including expedition cruises, and caters to affluent travelers seeking unique experiences. Seabourn is also known for its all-inclusive package, which includes premium spirits, fine wines, and caviar.
This Poached White Asparagus and Regiis Ova Caviar Recipe is delicious and easy to make.
