The Old Vicarage Restaurant
Telephone 0114 2475814
Address Ridgeway Village, Near Sheffield S12 3XW
Fine Dining at The Old Vicarage Restaurant, Ridgeway, Sheffield
Fine Dining at The Old Vicarage Restaurant, Ridgeway, Sheffield
Terry - Sous chef
Fine Dining at The Old Vicarage Restaurant, Ridgeway, Sheffield
Alice - Pastry chef

The Old Vicarage: kitchen blog

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Nathan's English asparagus with quails eggs and a lemon butter sauce
At last Spring has finally arrived with all its exciting new season’s ingredients on  offer:- asparagus, Jersey Royals, wild morels, wild garlic, tarragon, chives, tender  lamb – the list grows daily and I need to cook with all of them. 

We have an abundance of wild garlic in our copse but you can look for it on  riverbanks and lakesides.
As a fisherman I often bring handfuls home with me and  love the little star shaped white flowers to scatter over the food. 

Here’s a very simple asparagus starter from Nathan for you to try at home.
For 4 people you will need:
  • 2 bunches of trimmed English asparagus
    • Choose fresh bright green stems with tight tips.
    • Trim the last inch of the woody ends of the stems and discard.
  • 6 soft boiled quail’s eggs
For the sauce:
  • 1 lemon freshly squeezed
  • ½ teaspoon sugar
  • 75ml vegetable stock
  • 25 ml double cream
  • 125g unsalted butter – chilled and cubed
  • a handful freshly chopped chives

Start by making the sauce and soft boil the quail’s eggs
  • Pour the stock into a pan and reduce by half.
  • Add the lemon juice and sugar and reduce again.
  • Add a splash of double cream to stabilise the sauce
  • Whisk in as much of the butter as you need to thicken and make a glossy sauce.
    Using unsalted butter allows you to control the seasoning  better.
  • Season to taste.

  • Bring a shallow pan of water to the boil with salt and a knob of butter.
  • When it’s a fast rolling boil, drop in the asparagus, reduce the heat and cook for 2 minutes.
  • The asparagus will turn bright green and be “al dente”.
  • Drain
  • Meanwhile shell the eggs and cut in half.
  • Arrange the asparagus on serving plates. Top with 1½ eggs each plate.
  • Add the chives to the sauce and pour carefully around the asparagus, drizzling a little over the top.
Serve immediately.
A few chive flowers or wild garlic flowers look very pretty on top.
(As a point of interest, herbal flowers are edible and taste of the actual herb so can add
subtelty to a dish.)
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