(Vegetarian/Vegan) Red Wine-Poached Egg, Asparagus, And Mushroom

[For vegan option, exclude the egg]

So this is done by Gordon Ramsay in Masterclass, and I'm just ATTEMPTING to recreate it. Down below is summarized version of the recipe. For the detailed version, please check the video.

Servings: 4

Time: Approx 1-2hr (depending on your skills)

Skill Level: Advanced

Ingredients (in italics) & Direction:

• Sauteéd Asparagus: 1 bunch thick green asparagus, 1 bunch white asparagus (if you can't find then just use all green asparagus), fresh coarsely ground black pepper to taste, lemon salt to taste, 1 tbsp olive oil, 2 tbsp unsalted butter, 1 cup veggie stock.

Trim asparagus --> season w/ black pepper and lemon salt --> sauté over heat cast-iron pan over medium-high for approx 90s, and flip asparagus and add butter for 90s --> deglaze with veggie stock, and aluminum foil on top to steam for 2-5m, and let simmer

• Green Asparagus Purée: Scraps from the trimmed green and white asparagus, 2 tbsp unsalted butter (cubed), 1 tbsp olive oil, 2 tbsp shallot (small dice or brunoise), 1 garlic clove (chopped), 4 sprigs lemon thyme (leaves picked), 1-1.5 cups veggie stock, Maldon salt and fresh cracked black pepper to taste.

Sautée butter + shallot + garlic + 1tbsp oil for 3min @ medium-low heat --> add asparagus slices + 2 pinches of salt + dash pepper + lemon thyme --> stir and sauté for 3-5m --> deglaze w veggie stock and simmer --> remove lid and bring heat back and add cream --> heat to boil --> transfer the mixture to blender and blend

• King Trumpet Mushrooms: 8 king trumpet mushrooms, 2 tbsp olive oil, 2 garlic cloves (crushed), 0.5 bunch thyme sprigs, Maldon salt and fresh cracked black pepper to taste.

1tbsp + olive oil @ medium heat --> slice trumpet mushroom lengthwise and make crosshatch pattern --> place them on the pan for 3-5 m --> add 1tbsp olive oil and flip mushroom --> add garlic and thyme and cook for ~2m --> drain mushroom with paper towels.

• Red Wine-Poached Egg: 1.5 quarts red wine (cheap one is fine), 4 large eggs @ room temp, 1 tbsp Maldon salt, 2 tbsp cracked black pepper, 4 garlic cloves (crushed), 6 thyme sprigs, 2 bay leaves (dried or fresh).

Intermiediate-ves + crushed garlic to rolling boil --> crack egg into small bowl and use whisk to create a whirlpool in the center of wine and add egg --> poach until whites are firm --> eggs should hold a domed shape on spoon d feel slightly soft under the finger, if so then transfer to napkin to absorb excess liquid; note that red wine and poaching liquid can be strained and refrigerated and re-used 2-3 more times.

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