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Asparagus, salami and Parmesan with hay hollandaise

by Sat Bains
  1. Asparagus, salami and parmesan
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This stunning asparagus starter from Sat Bains pairs plump, juicy spears with a fragrant, grassy hay hollandaise, Parmesan and house-made charcuterie that add a beautiful richness to the asparagus. The hollandaise is cooked sous vide before adding to a siphon for a light, frothy mouthfeel. To find out more about this incredible dish, read our Mind to Menu feature.

First published in 2017
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Ingredients

Metric

Imperial

Hay butter

Hay powder

  • 100g of hay

Hay hollandaise

Asparagus

To serve

  • salami, good quality
  • chorizo, good quality
  • 100g of Parmesan, good quality, 5 years old
SAVE RECIPE

Equipment

  • Fine sieve
  • Vacuum bags
  • Chamber sealer
  • Water bath
  • Dehydrator
  • Siphon bottle or cream whipper
  • N2O cartridge 2
  • Hand blender

Method

1
Start by infusing the butter. Melt the butter then add the hay and leave to infuse for 24 hours
2
To make the hay powder, place the hay in a dehydrator or low oven and dry out at 70°C for 12 hours. Once completely dried, blitz to a powder
  • 100g of hay
3
After 24 hours, melt the hay-infused butter in a pan then pass through a sieve into a jug – you'll need 450g to make the hollandaise
4
Preheat a water bath to 65°C
5
Make the hollandaise by adding the 450g infused butter to a vacuum bag with the white wine vinegar and egg yolks. Seal in a chamber sealer and cook in the water bath for 30 minutes
  • 10g of white wine vinegar
  • 230g of egg yolk
6
Tip the sauce into a bowl and blend until smooth and emulsified. Season to taste, pass through a fine sieve then pour into a siphon. Charge with two N2O cartridge and keep warm until needed
7
To cook the asparagus, make an emulsion by melting the butter with 250ml of water and simmering for 10 minutes with the kombu
8
Using a vegetable peeler, neatly shave the bottoms of the asparagus stems and cut each in half
9
Strain the emulsion into a clean pan and emulsify using a hand blender. Bring back to the simmer and blanch the asparagus in the emulsion for 2–3 minutes
10
To serve, add some of the hay hollandaise to each bowl and add 4 pieces of asparagus per person. Arrange thin slices of the charcuterie over the bottom halves of the asparagus, finely grate the aged Parmesan over the top and dust with hay powder to finish
  • 100g of Parmesan, good quality, 5 years old
  • salami, good quality
  • chorizo, good quality
First published in 2017
Sat Bains

In an unassuming industrial estate just outside Nottingham, Sat Bains cooks incredible tasting menus to a two-Michelin-starred level.

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