BRITISH ASPARAGUS, POACHED EGG & SALSA VERDE

INGREDIENTS ( SERVES 4 )


  • 16 asparagus spears
  • 4 free range eggs
  • 2 Tbsp chopped shallot
  • 2 Tbsp chopped chives
  • Juice and zest of half a lemon
  • 100ml olive oil & 15ml sherry vinegar
  • 75g chopped walnuts
  • Salt & pepper

METHOD: PART 1


  1. Start by bringing two pots of water to boil.
  2. In a bowl, mix the olive oil, the sherry vinegar, juice and zest of lemon, the shallot, the chives and the walnuts. Season and set aside to infuse.
  3. Peel the asparagus, leaving the tops unpeeled, and snap off the woody end. They will naturally snap at the right place.
  4. Drop the asparagus into the salted boiling water, simmer for 3-4 minutes.

METHOD: PART 2


  1. Lower the heat on the second pot so it does not boil. Add a glug of white wine vinegar and crack the egg. The egg will take around 3 minutes to poach.
  2. Drain the asparagus when ready, melt a nob of butter on them and season.
  3. Take the asparagus and the egg out, and put on a kitchen paper to remove excess butter/water.
  4. Put the spears onto a plate and place the poached egg on top, season, and add the dressing.

INGREDIENTS ( SERVES 4 )


  • 16 asparagus spears
  • 4 free range eggs
  • 2 Tbsp chopped shallot
  • 2 Tbsp chopped chives
  • Juice and zest of half a lemon
  • 100ml olive oil & 15ml sherry vinegar
  • 75g chopped walnuts
  • Salt & pepper

METHOD: PART 1


  • Start by bringing two pots of water to boil.
  • In a bowl, mix the olive oil, the sherry vinegar, juice and zest of lemon, the shallot, the chives and the walnuts. Season and set aside to infuse.
  • Peel the asparagus, leaving the tops unpeeled, and snap off the woody end. They will naturally snap at the right place.
  • Drop the asparagus into the salted boiling water, simmer for 3-4 minutes.

METHOD: PART 2


  1. Lower the heat on the second pot so it does not boil. Add a glug of white wine vinegar and crack the egg. The egg will take around 3 minutes to poach.
  2. Drain the asparagus when ready, melt a nob of butter on them and season.
  3. Take the asparagus and the egg out, and put on a kitchen paper to remove excess butter/water.
  4. Put the spears onto a plate and place the poached egg on top, season, and add the dressing.