A starter aboard Finesse this week featured Orthinogale, also known as wild asparagus.

A sous vide slow cooked hens egg, cooked at 63 degrees for an hour served with Orthinogale, local cured ham crisped in the oven & a hollandaise purée.

The egg cooked in its shell in a water bath for an hour is the perfectly poached egg & is the sauce for the dish.