Created by Australian multi-award winning chef, author and restaurateur, Skye Gyngell, this starter of beautifully steamed asparagus is balanced perfectly by the rich hollandaise and salty bottarga.
For the Hollandaise 500ml white wine vinegar 1 tbsp peppercorns A bunch of tarragon 3 large free range egg yolks 200ml melted and skimmed unsalted butter Squeeze of lemon juice To Serve Allow five asparagus per person Bottarga
Skye Gyngell is a multi-award winning chef, author and restaurateur. Originally hailing from Australia, Skye started her career working at numerous culinary institutions in Sydney, before heading to Paris to complete formal training under the watchful eye of Anne Willan at La Varenne. Her experiences in London include time at The French House and The Dorchester, before becoming head chef at Petersham Nurseries Café. Here, she worked exclusively with local, seasonal produce and her dishes received raving reviews from respected food critic Terry Durrack, who compared her work to that of legendary chef Alice Walters. This phenomenal reception saw her become the Independent on Sunday’s food writer for the next five years. In October 2014, Skye opened her much-anticipated London restaurant Spring, which encompasses her signature style of cooking.
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