NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment. When that is the case, we will provide an alternative method ...

Cook the asparagus either by boiling quickly in a little salted water to which the herbs have been added or line a Chinese cane basket with the herbs and steam the asparagus until barely tender. Set ...

Put the asparagus, garlic and shallots into a blender with the cream and blend to a purse. Slowly add the eggs one at a time and add lo-salt and pepper to taste. Blend for a further 3-5 minutes. Pour ...