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Grilled asparagus with burrata, egg yolk and kumquat sauce
Serves 6 Starters and mains
Ingredients
- 1kg asparagus
- 2tbsp rapeseed oil
For the kumquat sauce
- 12 kumquats, sliced
- 2tbsp grated fresh turmeric
- 1 vanilla pod, split lengthways
- 3 star anise
- 100ml honey
To serve
- 6 burrata balls
- 6 egg yolks
- 6tbsp roasted buckwheat (see recipe, below)
- chive flowers (or another onion flower)
- 6tsp leek ash (see recipe, below)
For the roasted buckwheat
- 280g whole buckwheat
- 1tbsp rapeseed oil
For the leek ash
- 1 leek, green outer layers only
Method
Light the barbecue and let the charcoal take on a fine glow.
Make the kumquat sauce. Bring all the ingredients along with 300ml water to the boil in a saucepan on a high heat. Boil for around 10 minutes, until it begins to thicken and is foaming a lot. Strain the sauce into a bowl through a sieve and press as much of the kumquat fruit through as possible.
Trim and wash the asparagus. Ideally, peel them all the way to the top – you don’t have to, but it looks good. Dry them and place in a bowl together with the rapeseed oil. Mix so that they are covered in the oil, then place the asparagus on the barbecue. Roll them back and forth constantly for around 5 minutes, taking care to ensure they don’t burn too much. Remove them from the grill once they have blackened slightly.
Take a burrata ball and tear it in half using your hands. Place it on a plate and let the cream drain out. Place a pile of asparagus beside it, put an egg yolk on the burrata and cut into it so that the yolk runs out. Drizzle with 3-4tbsp of kumquat sauce. Top with roasted buckwheat, chive flowers and leek ash.
Note: The stalks of chive flowers and onion flowers are almost inedible when raw – they’re hard and wooden, but if you grill them, they’re great to eat and offer
Roasted buckwheat
MAKES ENOUGH TO SPRINKLE ON 6 SERVINGS
Rinse the buckwheat in hot water, then cold water. Place in a mixing bowl, fill with water and stand for at least 1 hour. Strain and place on a tea towel and allow to dry slightly. Put a frying pan on a medium heat, add the oil and let it heat up.
Add the buckwheat just before the oil begins to smoke. Fry the buckwheat for around 5 minutes, until it turns crispy and golden brown. Give it an occasional stir to ensure it does not burn
Leek ash
MAKES ENOUGH TO SPRINKLE ON 6 SERVINGS
Take the leafy green parts from a leek and cut them into long, thin, flat pieces. Place them on a baking sheet and put in the oven for a few minutes until completely black. Remove the baking sheet and turn over the leaves. Return to the oven and let the other side turn black. Remove and leave to cool, then use a hand-held blender or food processor to blend the black leaves into a fine powder.
This recipe was taken from the June/July 2020 issue of Food and Travel.
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