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100g frozen Birds Eye peas

400g of asparagus puree

6 spring onions, finely chopped

20g corn flour

50g self-raising flour

½ tsp of baking powder

2g chopped chervil

2g chopped parsley 

4 eggs separated

4g Salt

12g caster sugar

12 turns of milled black pepper



500g finely chopped asparagus

40g butter

6g Maldon salt

2g finely crushed pepper



1 Egg

2 Egg yolks

50ml Vegetable Stock

100g Clarified Butter

10ml Lemon Juice

Zest of ½ lemon

2 pinch salt and 8 turns of Pepper

2g Chervil, finely chopped

2g Chives finely chopped

2g parsley finely chopped






Place the peas in 500ml of boiling water with ½ tsp of salt and 1 tbsp of caster sugar and cook for 30 seconds. Drain in a colander and place the peas in a food processor with

the corn flour, flour, egg yolks, seasoning, sugar and mix to a coarse purée. Whisk the egg whites with a pinch of salt and cream of tartar until thick.  This mix can be cooked in the small blinis pans with a little butter or simply cook it in a frying pan. Cook each side for approx. 3-4 minutes. 



Whisk the egg, egg yolks and stock in a saucepan until they get light and fluffy. Remove from the heat, add the butter little by little whisking constantly until the sauce becomes fluffy. Add the lemon juice, zest herbs, salt and pepper.



Take the asparagus spears and cut the tough end from each and remove any ears that sprout from the sides about an inch from the top. Trim the base off each one and peel very slightly, cook them in boiling salted water and cook until just tender for about 2-3 minutes. Remove and place into iced water to cool. Leave for 5 minutes, then drain and dry.



Fill a large, shallow pan with water and bring to a simmer, adding some white wine vinegar (2-4 tbsp per liter of water PLUS 10g salt) This will help the eggs hold their shape. Then break eight eggs into separate ramekins and when the water is simmering, take a spoon or spatula and swirl the water round in the pan like a vortex, adding the eggs one by one, quickly so they cook at the same time. Poach for 3-4 minutes until the white is soft and the yolk is runny, then refresh in iced water.



1 Poached egg per portion

5 spears of asparagus per portion

Lemon and herb sabayon

1 asparagus pancake 


Place the grilled spears onto the pea pancake, then the warmed poached egg on top and the sabayon over.