Valentine Warner's asparagus with soft egg recipe

This would make a perfect starter for dinner, or a very respectable summer lunch when the weather is hot and you don’t want to sit down to anything more substantial.

Ingredients

Details

  • Cuisine: English
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 6

Step-by-step

  1. Finely chop the garlic, the sprig of rosemary and put in a small bowl with the egg yolk and anchovies.
  2. In a small pan warm the milk taking it off just before it simmers. Pour over the anchovies and blitz with a stick blender. Pour in the olive oil very slowly until you have a nice creamy dressing. This sauce can be finished with a little double cream (50mls).
  3. Place eggs in pan of cold water. Bring water up to the boil and then boil for 4 ½ minutes, drain and cool quickly in cold water.
  4. In a separate pan put the asparagus in enough boiling water to cover it bring back up to boil and cook for no more than 1 ½ minutes, drain the run under cold water, dry thoroughly.

Recipe provided by British Asparagus

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