Charred Asparagus, Pickled Egg Yolk and Pesto Recipe - Great British Chefs

Ingredients

• 4 free-range eggs
• 1l water
• 100g of sea salt
• 225g of caster sugar
• 300g of white wine vinegar
• 1 tsp pickling spice
• 1 sprig of rosemary
• 1 sprig of fresh thyme
• 1 bay leaf
• 2 black peppercorns
• 400g of white asparagus spears, woody end removed
• 400g of asparagus spears, woody end removed
• 1 banana shallot, finely diced
• 1 tsp extra virgin rapeseed oil
• sea salt
• lemon juice, to taste
• 25g of flat-leaf parsley, chopped
• 25g of basil, chopped
• 6g of fresh lovage, chopped
• 25g of hazelnuts
• 1/4 banana shallot
• 1/2 garlic bulb
• 1/2 lemon, juiced
• 45g of Parmesan, grated
• extra virgin rapeseed oil
• freshly ground black pepper
• freshly ground white pepper