Asparagus/egg yolk/spring herbs/buffalo milk

Asparagus/egg yolk/spring herbs/buffalo milk

By
From
Igni
Serves
4 with extra dill oil
Photographer
Julian Kingma

One for the short asparagus season.

Ingredients

Quantity Ingredient
8 asparagus spears
acidic herb leaves (such as sorrel, sheep sorrel or ice plant), to serve

egg yolks

Quantity Ingredient
300g sugar
300g fine salt
4 egg yolks

dill oil

Quantity Ingredient
2 bunched dill, roughly chopped
100ml grapeseed oil

buffalo milk

Quantity Ingredient
150g buffalo yoghurt
juice of 1/2 lemon
pinch white pepper

Method

  1. For the egg yolks, combine the sugar and salt and mix well, then spread half the mix over the bottom of a plastic container in an even layer. Carefully lower the egg yolks onto the sugar and salt mixture, spoon over the remaining mix to cover completely and refrigerate for 3 days. Wash the yolks thoroughly in cold running water, pat dry and put into a dehydrator for 90 minutes or until dry and firm. Store in an airtight container until needed.

    For the dill oil, add the dill and grapeseed oil to a blender and blitz together on high to form a bright-green oil. Strain through a fine sieve and chill in the freezer for 1 hour.

    For the buffalo milk, mix the yoghurt, lemon and white pepper together in a bowl until smooth and runny. Set aside at room temperature until needed.

    With a sharp peeler, lightly run down the length of the asparagus spears to remove a fine outer layer of skin. Add the asparagus to a large saucepan of water and blanch for 3 seconds before transferring to a bowl of ice-cold water to halt the cooking process.

    To serve, arrange the asparagus spears on a plate. Season lightly with salt, dress with the buffalo milk and dill oil and grate over the yolk to cover the spears. Scatter over the herb leaves to finish.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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