Missing refined restaurant cooking? Us too. Thankfully, Manchester chefs are here to help.
Chef Mike Shaw from award-winning inn The White Hart at Lydgate – which is recommended in the Michelin Guide 2020 – has created a recipe for us using one of our favourite seasonal ingredients: British asparagus.
The tender green spears are served with a rich, savoury ‘custard’ in this elegant but easy to make dish. And all the prep is done in advance, leaving you a free couple of hours while the cheese mix sets in the fridge.
- 20 asparagus spears
- 12 borage flowers (optional)
- 1 punnet pea shoots
- Olive oil
- Sea salt, black pepper
- 150g Parmesan, grated
- 100ml water
- 100ml milk
- 4 eggs
- Cut 1 1/2 inches off the bottoms of the asparagus, and peel 1 inch from the bottom. Bring a deep pan of boiling salted water to the boil, add the asparagus and cook for 2 minutes or so, depending on size and thickness.
- Remove the asparagus from the pan and place in iced water. Once cold, put it on a tray in the fridge until ready to use.
- Put the milk, water and Parmesan in a pan and heat slowly so the cheese melts, then remove from the heat.
- Blend the eggs until smooth and slowly add to the cheese mix, whisking continuously. Put back on a gentle heat and cook at 70˚C for 10 mins, then put the cheese mix in a bowl and in the fridge to chill for 2 hours.
- When the cheese mix has set, whisk again until thick and smooth – you can use a hand blender or blender.
- Spoon your Parmesan custard onto your plates, then toss your cooked asparagus and pea shoots in a little olive oil, salt and pepper. Place your asparagus spears on your plate, and garnish with pea shoots and borage flowers, if you have them.
- You can serve the asparagus spears hot if you wish – just place in boiling water for 15 seconds.