The easy way to find a restaurant,find dining offers,find an event,find inspiration,make a booking

Seasonal Recipe – English Asparagus

28 May 2015

Each month we welcome Head Chef Jon Los from the four-Star The Bishopstrow to share with you his favourite seasonal ingredients to work with in his kitchen. This time we look to Jon's next ingredient of choice: the awesome asparagus.  Jon says “This is a quick and easy starter, we have something similar on our A la Carte menu at the moment which is flying out! I love asparagus, it doesn’t have the longest of seasons in England so enjoy it whilst you can. You don’t have to use a duck egg they are very rich in flavour, some prefer a hen's egg, or if you are looking for little canapés the tip of the asparagus with a quail egg and aioli on a tea spoon (watch out though Quails eggs are very fiddly)!”

Griddled English Asparagus with Soft Poached Duck Egg, Pickled Shallots and Aioli


•  5 Spears of English Asparagus
•  Olive Oil
•  1 Duck Egg
•  White Wine Vinegar
•  1 shallot
•  Sugar
•  ½ Bay leaf
•  ½ clove garlic
•  Sea salt
•  Cracked black pepper
•  1 yolk (20g Pasteurised)
•  1 tsp Dijon
•  570 ml olive oil
•  Lemon Juice to taste
•  Micro Cress


1. To make the aioli, it is easier in a food processor by blitzing the garlic, egg yolk and Dijon mustard. Slowly add the olive oil until thickened and finish with lemon juice, salt and pepper to suit your own taste (if you love garlic throw in a whole clove or even 2).
2. Peel and slice the shallots into rings. Boil a little vinegar with a tea-spoon of sugar and the bay leaf, add the shallot and pull to the side off the heat.
3. Boil 2 pans of water (1 for the egg and 1 for the asparagus) salt the water for the asparagus and heat a griddle pan. Blanch the asparagus in boiling water for 30-45 seconds and remove to drain any excess water, then brush with olive oil and place of the griddle pan for 2 minutes.
4. Add a splash of vinegar to the other pan of water and crack in your duck egg, (try to pinch the last bit of the white which comes from the shell so the yolk won’t separate. Cook to your own preference (I would recommend soft about 1-2 minutes) but don’t boil just simmer.
5. Lay the asparagus on the plate with the aioli, sit the egg on top and garnish as you wish with the shallots and cress.

Banana Daiquiri

Next up, Restaurant and Bar Manager of The Bishopstrow’s Mulberry Restaurant, Unni Bala, takes Head Chef’s second seasonal ingredient of choice. This month the banana is taking centre-stage as a treat for those with a sweet tooth.



• 45ml Bacardi
• 15ml lime juice
• 10ml Sugar syrup
• Half Banana

That is all you need, such a simple list of ingredients to make such a tasty beverage!