Masterchef UK Professionals
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White Asparagus with Lardo
White Asparagus with Lardo di Colonata, Crispy Pancetta Crumb, and Vin Jaune and Comte Sauce
{Patrick}: "Good. Excited to see what I can do. So today I am serving as a starter a white asparagus dish with lardo di colonata, crispy pancetta crumb and vin jaune and Comte sauce."
{Marcus}: "What an interesting sauce. A Comte and vin jaune sauce. So salty, cheesy flavouring. And of course, the vin jaune, which has got its own sweet notes. Real big flavours going on here. He's basically putting cheese into the sauce, letting it just gently melt away. Interesting combinations."
{Monica}: "Patrick's first course is white asparagus, flavours of prosciutto crumbs and lardo di colonata pork fat, which has been aged and spiced. A very classic French inspired dish, and I do like the sound of it. You want to make sure the white asparagus is cooked through properly. White asparagus needs more cooking than your typical greens."
{Patrick}: "Hello. So today I've cooked you guys white asparagus. On top is a thin sheet of lardo di colonata. Underneath the sauce there you have crispy pancetta crumb, finished with a vin jaune and Comte sauce."
{Jay Rayner}: "I admire this rather than love it. Patrick's sauce. You can taste the ingredients that are in it, but it is a very light foam. It's not as cheesy, not as rich as I was hoping for."
{Xanthi Clay}: "I appreciate the cooking of the asparagus, but I have to say, I was hoping for more ham to give me that porky saltiness."
{Leyla Kazim}: "The sauce with the asparagus, I think this is working really well. I might have cooked the asparagus fractionally longer, but it's pretty damn good."
{Monica}: "The asparagus is nicely cooked. I don't mind. It still has a bite to it. But Patrick has been a bit timid on how much he's putting on the plate. More of that lovely crumb and more of the Comte running through the sauce."
{Marcus}: "Love the idea. I love the concept, but I have to say, I'd like the sauce to have more body. It's not hitting the right notes."
OVERALL JUDGES VERDICT: The dish looked great but underdelivered. Patrick was too timid with portions of the crumb and the Comte in the sauce. The sauce was too delicate and lacked body. The asparagus was nicely cooked but could have gone fractionally longer.
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