This week’s recipe comes from Joe Moore, head chef at the Ball House
Asparagus wrapped in Parma ham served with a poached egg and hollandaise sauce
Serves two people
l 10 asparagus spears
l 4 slices of Parma ham
l 2 eggs
l 4 tbsp white wine vinegar
l 1 tsp crushed peppercorns
l 4 egg yolks
l 3 tbsp lemon juice
l 250g melted butter
l Salt and pepper for seasoning
l Bring a pan of water to the boil, and boil asparagus spears for 5 minutes, refresh in cold water.
l Wrap five spears in one sheet of Parma ham. Do this for all 10 spears.
l With the other two sheets of Parma ham, place on a baking tray in an oven at 150C until crisp.
l Bring a pan of water to the boil and add two tbsp white wine vinegar.
l Stir water to create a current.
l Break egg into centre and poach for approx 31/2 minutes. Do for both.
l Boil 2tbsp white wine vinegar, 2tbsp of water and peppercorns until reduced by half. Strain and cool.
l Mix in egg yolks and whisk over a pan of simmering water until the mix holds a figure of eight.
l Slowly add butter until thick and glossy.
l Add salt, pepper and lemon juice.Place asparagus parcel in centre of plate, place poached egg on top. Garnish with the Parma ham and drizzle with hollandaise.