André Garrett's English Asparagus, Eggs & Mimosa Dressing

18 June 2020

André Garrett has returned to London following a five-year residency at Cliveden House, and is now Executive Chef at the acclaimed Corinthia London. He shifted the menu at The Northall to Mediterranean cuisine, creating dishes that celebrate fresh seasonal produce—as seen in his shared recipe. English asparagus is at its peak, so he recommends enjoying it simply prepared with eggs and a touch of his zesty mimosa dressing.

English Asparagus, Eggs & Mimosa Dressing

Serves 4


2 bunches of green English asparagus

30g unsalted butter
Sea salt
1 punnet edible flowers
1 small bunch garlic chives
1 small bunch chervil, picked

4 large eggs
1 small shallot, finely chopped
1 small bunch chives, finely chopped 200ml extra virgin olive oil
Sea salt and fresh ground black pepper

200ml champagne vinegar
150ml extra virgin olive oil
Juice and zest of 1 orange
Sea salt

Wash and peel the asparagus, cleaning all the spines, then cut the bottom 2cm of all the asparagus and set aside to cook later.

Bring a large pan of well-salted water to the boil to cook the eggs. Cook two of the eggs for 10 minutes until hard-boiled and set aside. Then boil the other two eggs for 5 minutes, before breaking open and scooping out into a bowl whilst still warm and whisk lightly, adding the olive oil to emulsify like a rough mayonnaise. Season, then add the chives, shallots and grate the two hard boiled eggs into the mixture well-bound dressing. Set this aside.

In a medium pan, bring the vinegar and orange juice to a boil and reduce slowly until it has the consistency of a light syrup, then remove from heat and whisk in the olive oil to emulsify, before adding the zest and seasoning. Taste and adjust seasoning as necessary.

Bring a large pan of well-salted water to a boil, drop the asparagus in and cook for 3 minutes before removing with a slotted spoon. In a separate, flatter pan, warm the butter and add the asparagus. Season with salt and pepper and baste with the melted butter. Add a tablespoon of the orange dressing and baste the asparagus again, then place them onto kitchen paper to drain.

To serve, take four plates and spoon a good amount of the egg onto each. Place the warm asparagus on top, and finally dress with the orange dressing and garnish with the edible flowers and herbs.


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