recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
lb baby squid, cleaned
20 purple asparagus
12 shrimp tails, shells removed
2 hardboiled egg yolks
1 spring onion
1 pinch chervil leaves
1 tablespoon vinegar
5 1/2 tablespoons extra-virgin olive oil
the asparagus and remove the woody stem.
a small pot of salted water to a boil and cook
the asparagus; drain them and cut lengthwise.
a separate pot for each, cook in water also
the shrimp tail, the baby squid, and the spring
onion. Cut the shrimp tails lengthwise.
together the egg yolks with the spring onion,
the olive oil, salt, pepper, the vinegar, 7
tablespoons cold water and the chervil.
the warm asparagus, squid, and shrimp tails
among four individual plates, dress, and stir
at the table. Serve warm.