Ben Dearnley
“Each morning I cycle past Melbourne’s Earl Canteen en route to work, and more mornings than not I order their organic asparagus baguette with slow-cooked egg. Would you please request the recipe?”
Anne Woolley, Fitzroy, Vic
Ingredients
Method
Main
1.Preheat oven to 180C. Roast hazelnuts on an oven tray, shaking occasionally, until golden (3-5 minutes). Cool slightly, then rub with a tea towel to remove skins, coarsely chop and set aside.
2.Simmer canned and frozen peas in a saucepan over low heat with 50ml water until warmed through (3-5 minutes), add butter, season to taste and set aside.
3.Warm Taleggio and cream in a small saucepan over low heat until Taleggio melts (3-5 minutes), remove from heat, whisk in cornflour and nutmeg, season to taste, cover and set aside.
4.Blanch asparagus until bright green (1-2 minutes) and drain. Heat oil in a frying pan over high heat, add asparagus and sauté until golden (1-2 minutes), season to taste and set aside.
5.Poach eggs in simmering water until soft poached (2-4 minutes), remove with a slotted spoon, drain on absorbent paper, set aside.
6.Spoon pea mixture over half of each baguette, top with asparagus and poached egg (coarsely break yolks with a fork), drizzle over Taleggio cream, scatter with hazelnuts, season to taste and serve.
This recipe is from the February 2011 issue of Australian Gourmet Traveller.
Notes
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