Freshly picked St Enodoc asparagus, grilled in butter, drizzled with hollandaise and topped with a poached egg. Sounds pretty blissful, right? David Williams, head chef at St Moritz shares his recipe for asparagus thermidor
You will need
Thyme small bunch
Onion 1 large, sliced
Bay leaves 2
Garlic 1 clove, split
Fish stock 1l
English mustard 4 tbsp
Cheddar cheese 100g, grated
English asparagus 10 spears, woody bottoms removed
White crab meat 50g
- Warm the milk over a medium heat and infuse with the thyme, onion, cloves, bay leaves and garlic for 30 minutes before straining.
- Melt the butter in a large pan, add the flour to make a roux and cook out for a few minutes.
- Whisking constantly, slowly add the fish stock and then the milk to the pan. Continue to stir until the liquid starts to thicken. Gently simmer for 15 minutes.
- Add the mustard and cheese to the stock mixture, season and pass through a cartouche (circle of baking paper).
- Reserve approximately 200g of the sauce, the rest can be frozen for future use.
- Grill the asparagus spears on a high heat with a little butter for about 2 minutes. Turn the spears and grill for a further 2 minutes. Transfer into a serving dish and cover generously with the thermidor sauce.
- Return to the grill and cook until the sauce is bubbling and golden. Remove, sprinkle generously with the crab meat and serve immediately with a crisp salad.
These moreish salmon tartlets from Jon Denley of Column Bakehouse in Plymouth are quick and easy to throw together and look fab straight from the oven