The asparagus and strawberry season is in full swing, and we’ve brought you two ingeniously delicious, showy, yet easy-to-make recipes. You need nothing more than a handful of seasonal ingredients and the cooking can get started. The chefs of Société Budapest, Zsolt Haraszti and Ferenc Vass, prepared the two dishes in a live video in Zsolt's kitchen from home, which you can watch on Nosalty's Instagram page.
Green asparagus with hollandaise sauce, Mangalica ham, and 6-minute eggs.
In this starter, we pour on the crispy asparagus, juicy Mangalica ham and a six-minute egg some creamy Dutch sauce, which is easier to make than you might think ... The result is not only beautiful when served, but so delicious that you’ll receive tonnes of accolades for this plate.
- 500gr Green asparagus
- 4 eggs
- 100gr Mangalica ham
- 150gr Butter
- 4 egg yolk
- 1 tablespoon elder vinegar
- 4 tablespoon Water
- Salt pepper
Clean and peel the asparagus, then place it into boiling water with baking soda for 1 minute and cool immediately after. Cut as desired, add elder vinegar, and put it in the refrigerator until served. Prepare the six-minute eggs: place the eggs in boiling salted water for six minutes. When the time is over, cool immediately in ice-cold water.
Hollandaise sauce: first heat the butter – while melting, place a bowl over steam and add water, vinegar, and the egg yolks. Mix them until it gets creamy and then slowly add butter. Season with salt and pepper.
When serving, place the marinated asparagus in a circle. Place and egg and the ham in the middle and pour it down with Hollandaise sauce. Finally, garnish with cut chives.
Duck breast with salted strawberries, wild broccoli and toasted-buttered almonds
A well-prepared duck breast is a divine dish in itself, but we now serve it with the biggest favorite of the season, strawberries and some broccoli. Oh, and toasted- buttered almonds is one of the best things that can happen in a kitchen - give it a try!
- 1kg Duck breast
- 400gr Wild broccoli
- 500gr Strawberries
- 100gr Sliced almonds
- 100gr Butter
- Sushi vinegar
- Olive oil
- Salt, pepper
Peel the broccoli at the end of the stalk, then boil it for two minutes in salted water with baking soda. When time is up, cool immediately. Wash the strawberries and cut them as desired. Place in a bowl and season with sushi vinegar, salt and pepper, then refrigerate until serving.
Stack the sliced almonds in melted butter and roast until golden brown with a pinch of salt. When it gets a nice brown color, filter it and place it on a kitchen paper towel and let it dry. Roast the duck breast in a hot pan on its skin - it’s important to remove the fat so it always roasts dry. When the skin gets golden brown, turn it over and place in the oven for 8-10 minutes or until 48-50 degrees core heat is reached. Let it rest for 10 minutes. Put the broccoli back into a pan and reheat in olive oil right before serving.
Serving: Place the broccoli on a plate, then the toasted almonds, add the strawberries, and finally the crispy duck breast on top.