Grub served with Hand and Flowers

Pub food has gone up a notch
Pub food has gone up a notch
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Pub food used to mean crisps, pork scratchings and nuts. If you were very lucky, it might run to a toasted sandwich.

But Tom Kerridge’s pub, the Hand & Flowers in Marlow, Buckinghamshire shows how times have changed.

Try this delicious dish of his.

ASPARAGUS WITH DUCK EGG YOLK DRESSING AND PARSLEY

(Serves 4)

300ml water

100g butter, cubed

20 asparagus spears, peeled

Salt, to taste

For the duck egg yolk dressing:

4 duck egg yolks

100ml white wine vinegar

50ml water

1 tsp English mustard powder

1 tsp sugar

½tsp salt

¼tsp smoked paprika

2 hard-boiled duck eggs, grated

100ml double cream

2 tbsp capers in brine, drained and chopped

2 tbsp finely chopped flat-leaf parsley leaves, plus extra to garnish

Pour a couple centimetres of water into a saucepan over a high heat and bring to the boil.

To make the dressing, whisk the egg yolks, white wine vinegar, water, mustard powder, sugar, salt and smoked paprika together in a heatproof bowl that will sit on top of the boiling pan without touching the water.

Place the bowl on top of the boiling water and whisk until the mixture is creamy and doubles in volume.

Fold the grated hard-boiled eggs into the dressing, add the double cream then the capers and parsley. Remove from the heat and keep to one side.

Bring the water and butter to the boil in a frying pan over a high heat, stirring to dissolve the butter. Add a pinch of salt then place the asparagus in the pan and simmer for three to four minutes until tender.

Drain on kitchen paper.

Divide among four plates, drizzle the dressing and garnish. Serve with extra dressing.