ASPARAGUS, CRISPY EGG, CHORIZO VINAIGRETTE
Sea salt White wine vinegar 6 free-range eggs 150g plain flour 200g fine breadcrumbs 3 large bunches asparagus 75g butter 200g chorizo sausage, cut into 1cm pieces 2 golden shallots, finely chopped ½ small bunch flat leaf parsley, finely chopped Wild sorrel, optional
Bring a large pot of water to a gentle boil then season and acidulate generously with salt and vinegar. Carefully crack four eggs into individual poaching dishes, place into the tumbling water and cook for three to four minutes. Remove with a slotted spoon and plunge into ice water to arrest the cooking process. Once cold, drain eggs on absorbent paper. Crack remaining eggs into a small bowl and place flour and breadcrumbs into similar sized bowls. Carefully toss the poached eggs in flour and shake off excess. Next roll each through the egg, draining off excess. Finally toss through the breadcrumbs. For a thicker coating repeat the last two steps. Peel the ends of the asparagus and snap off woody ends. Chorizo vinaigrette: Melt butter in a frying pan, over medium heat. Add chorizo and cook gently until golden. Add shallots and cook until soft then add parsley. To serve, deep fry eggs at 180C for four minutes. Meanwhile poach asparagus spears in boiling salted water for three minutes, then drain. Serve asparagus alongside egg and dress with chorizo vinaigrette and sorrel.
Alastair Mcleod is chef and co-owner of Al’Freshco. alfreshco.com.au