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Asparagus and Jersey Royal gratin
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Serves: 2 (or 4 as a side dish)
1 tbsp white wine vinegar
1 shallot, chopped
2 sprigs tarragon
300g baby Jersey Royal potatoes (halve if large)
250g asparagus spears
1 medium Waitrose British Blacktail Free Range Egg yolk
1 tsp Dijon mustard
75g unsalted butter
1. Place the vinegar, shallot, tarragon sprigs and peppercorns in a small pan with 2 tablespoons of water. Bring to the boil and simmer until reduced by half. Pass through a sieve.
2. Cook the potatoes in a pan of water for 10-15 minutes until just tender. Add the asparagus for the final 4-5 minutes. Drain thoroughly and arrange in a flameproof shallow dish. Cover and keep warm.
3. Preheat the grill. Whisk the egg yolk in a small bowl then whisk in the mustard and the hot vinegar reduction to give a thick base. Melt the butter in a small pan or microwave until foaming hot and pour quickly onto the egg yolk mixture, whisking all the time. You should have a thick sauce. Season to taste and spoon the sauce over the top of the vegetables. Grill until the top is bubbling and golden and serve with crusty bread.
Typical values per serving:
3.9g fibre 8.5g protein
This recipe was first published in May 2014.
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