A recipe by Luke Matthews, Head Chef at Chewton Glen
“The English asparagus season is only short, but English asparagus is the best in the world,” says Luke Matthews, “At the hotel, we get ours from Sopley Farm, just down the road from us in Christchurch.”
Paired here with an incredible truffle hollandaise, this is a quintessentially simple springtime dish to try at home:
- 4 medium egg yolks
- 50ml white wine vinegar
- 300g butter (unsalted) plus 50g for brushing over the cooked asparagus
- 25ml truffle oil
- 1 lemon, juiced
- 24 asparagus spears
- Salt & pepper
- ½ summer truffle
Place a bowl over a pan of hot water to create a bain marie. Whisk together the egg yolks and white wine vinegar.
Meanwhile add the butter to a saucepan and gently warm so that the butter melts to form a liquid. Slowly and carefully pour into the egg mixture, whisking all the time.
Remove from the heat and adjust the seasoning then add the truffle oil to taste plus the lemon juice. Set aside.
Tie the asparagus together in bundles of six and trim so that they are all the same length (approximately five inches). Plunge the asparagus into salted boiling water and cook for 1-2 minutes until you can get a sharp pointed knife in it.
Remove from the pan, cut off the string and brush with the butter. Season with salt and pepper and the shavings of truffle.
Serve the hollandaise either poured over the asparagus or in a separate dish for dipping.
Alternatively, dine with the Luxury Restaurant Club at The Dining Room at Chewton Glen for lunch or dinner all week and enjoy 10% off the total food and beverage bill. Download the free app here and follow steps on how to join the Club.