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Asparagus with tempura flowers and burnt butter hollandaise
Fruit and vegetables
2
spring onions
, thinly sliced
1
garlic
clove, finely chopped
6
asparagus
spears, trimmed at the woody end
6 chive flowers
6
garlic
flowers
1 tbsp chopped fresh
marjoram
, stalks and leaves only
1 tbsp fresh flatleaf
parsley
, leaves only, left whole
handful green
salad leaves
2 chive flowers, petals removed
Tins, packets and jars
4 tbsp
plain flour
Cooking ingredients
1 tbsp chopped fresh
oregano
, stalks and leaves only
cornflour
, for dusting
1 tbsp
baking powder
2 tbsp
cornflour
large pinch
nigella seeds
pinch
salt
3 tbsp
olive oil
1 tbsp
vinegar
1 tsp runny
honey
pinch
salt
Dairy, eggs and chilled
280g/10oz unsalted
butter
4 medium free-range
egg yolks
Other
100ml/3½fl oz
white wine
3 marigold flowers, halved
4–6 ice cubes
100–150ml/3½–5fl oz cold sparkling water
Back to recipe
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