Menu

Seasonal asparagus and wild garlic served with poached egg and a rich mousseline sauce

Limburg ‘White Gold’ Season is in Full Swing

The highly coveted white gold asparagus is now in season. There are many ways to cook this favourite spring vegetable. Executive chef Otto Nijenhuis went into the garden to pick fresh wild garlic for his asparagus dish, which boasts a delicious herbal mousseline. He also shows you how to master the perfect asparagus dish.

Otto Nijenhuis – executive chef Château St. Gerlach

Ingredients (for 3 persons)

Herbal mousseline

3 egg yolks
45 g gastrique (This is white wine vinegar with herbs like pepper and tarragon)
150 g butter
salt
cayenne pepper
fresh herbs (e.g. tarragon, chervil or parsley)

Poached egg

1 L of water
100 ml white vinegar
3 eggs

Cooked asparagus

6 asparagus (2 per person)
salt
a mace leaf

Braised wild garlic

300g. wild garlic
1 shallot
salt and pepper

Method

Herbal mousseline

  1. Melt the butter in a small saucepan and set aside
  2. Add the egg yolks and the gastrique to a separate pan and whisk together over low heat. (can also do this au bain-marie).
  3. Remove the pan from the heat.
  4. Add in the melted butter, stirring slowly.
  5. Season with salt and cayenne pepper.
  6. Cut fresh herbs to add at the end (e.g. tarragon, chervil or parsley).

Poached egg

  1. Boil the water and vinegar in a pot.
  2. Break the eggs into a cup or small bowl.
  3. Swirl water in a circular motion, using a whisk or large spoon, until a whirlpool forms.
  4. Slowly slide the eggs into the water and cook for about 4 minutes.
  5. Remove the eggs with a slotted spoon and keep them warm in a bowl with warm (not boiling) water and a pinch of salt

Asparagus

  1. Peel the asparagus.
  2. Bring water to a boil. Add the asparagus, a pinch of salt and a mace leaf.
  3. After 5 minutes, remove from the heat and let it cool down in the pot.

Braised wild garlic

  1. Braise the wild garlic in a pan with the finely chopped shallot and some of the asparagus cooking water.
  2. Season with salt and pepper.

Tip: If you cannot find wild garlic, you can substitute raw spinach.

Enjoy!

discover our passions at oostwegel collection

OC at Home goes beyond life at our houses to share our passions with you, from insider tips, recipes and culinary inspiration, to gardening, art and design. Through these stories we want to offer inspiring content that encourages you to learn, grow and create OC Memories no matter where you are.

Discover all OC at Home stories
  • Print page