When blessed with asparagus freshly harvested from the garden, a little dirt still clinging to the stalks, we do little to it. Christine, the soil, and time have done all the hard work already. We present a single spear at the table, shiny with olive oil and garnished with cured bantam eggs and tiny wild greens.
Ingredients
CURED BANTAM EGGS
- 1 kilogram | 3 ½ cups kosher salt
- 500 grams | 2 ½ cups sugar
- 20 grams | ⅓ cup flat-leaf parsley leaves
- 20 grams | ½ cup minced chives
- 8 | bantam eggs
ASPARAGUS
- 4 | extra-large asparagus
- 2 kilograms | 8 ½ cups butter stock
- kosher salt
- 50 grams | 3 tablespoons freshly squeezed lemon juice
- Maldon sea salt
ASPARAGUS PUREE
- 1 9 kilograms | 8 cups water
- 120 grams | ⅓ cup kosher salt, plus more for seasoning
- 560 grams | 1.3 pounds asparagus
- 20 grams | ⅓ cup flat-leaf parsley leaves
- 50 grams | ¼ cup extra virgin olive oil
- 8 grams | 1 tablespoon Ultra-Tex 3
- miner’s lettuce
- chickweed
- vetch
- asparagus fronds
- fava bean flowers
- blue bachelor’s button flowers
How to Make It
- FOR THE CURED BANTAM EGGS: Combine the kosher salt, sugar, parsley, and chives in a food processor and mix for 2 minutes, until the herbs have completed pulverized into the salt. Transfer half of the mixture to a metal pan, forming a layer about ½ inch (12 millimeters) deep. Using a small ladle, create 8 depressions in the layer, spacing them about 1 inch (2.5 centimeters) apart. Place the eggs in a small saucepan, add water to cover, and place over high heat. Bring to a simmer and cook for 4 minutes. Remove the eggs from the heat and place under cool running water until cold. Gently crack the shell and carefully peel each egg. Place an egg in the center of each depression making sure not to break the yolk. Carefully sift the remaining cure evenly over the eggs, and cover the pan tightly with plastic wrap. Refrigerate for 3 days. Rinse the eggs in ice-cold water to remove the excess cure and pat dry on paper towels. Line a dehydrator tray with a silicone mat and place the eggs on the mat. Dehydrate at 135°F (57°C) for 12 hours. The eggs will be firm and feel slightly dry on the exterior. Transfer to an airtight container and store in the freezer until serving.
- FOR THE ASPARAGUS: Using a paring knife, score an incision about 2 inches (5 centimeters) from the tip of each asparagus. Using a vegetable peeler and starting at the incision, peel each asparagus to the bottom of the stalk, creating a uniform surface. Remove the tough lower end of the asparagus and discard. Pour the stock into a saucepan and bring to a simmer over medium heat.
- Season with kosher salt, add the asparagus, and cook for 3 ½ minutes, until just tender. Remove the asparagus from the stock and brush with the lemon juice. Season with Maldon salt.
- FOR THE ASPARAGUS PUREE: Combine the water and salt in a saucepan and bring to a boil. Remove the tough lower end of the asparagus and discard, then cut the asparagus into small uniform pieces. When the water is boiling, add the asparagus and blanch for 2 minutes. Add the parsley and continue cooking for 2 minutes longer. Drain the asparagus and parsley and hold in a strainer. Do not chill. Press down on the spears lightly to remove excess liquid. Prepare an ice bath. Transfer the asparagus and parsley to a blender and mix on high speed. Once the puree moves freely, add the oil a little at a time to maintain the emulsification. Finish with the Ultra-Tex, making sure to continue to mix until fully hydrated. Strain the puree through a chinois into a bowl, then nest the bowl in the ice bath and stir the puree until chilled. Season with kosher salt and transfer to a squeeze bottle.
