Tuesday, 20 May 2014

Seasonal Asparagus & Poached Egg with a Lemon Butter Sauce

There's nothing better than eating simple ingredients that are in season, at the moment asparagus is in season. And even better, it's our own British asparagus right on our door step! This dish is incredibly light and delivers purely on flavour. It's easy to make and is perfect for a brunch to treat some friends. The asparagus is woody, sweet and goes perfectly with a runny golden poached egg. By boiling the asparagus in it's own sauce means the outcome is beautiful and is lovely to coat a few spoonfuls over the asparagus just before serving. Try this today and try your best to source some good old British asparagus and let's celebrate the fantastic produce right on our doorstep!


(Serves 2) 

8 Asparagus Woody ends snapped off
2 Eggs
1 Garlic Clove
150ml Water
50ml Vegetable Stock 
Salt & Pepper 

1. Begin by bringing water in a pot up to about two thirds of the way up to just bubbling (Don't bring this to a boil as poaching should be done lightly.) Now create a slight whirlpool in the middle of the pot. Break the eggs into small dishes and carefully lower into the whirlpool in order to create a round poached egg. Poach for around 4-5 minutes.

2. In a medium shallow frying pan put all of the water and stock into a pan and bring to a boil then reduce the heat right down. Put the asparagus in the pan and cover, allow to steam for about 3 minutes until soft inside. 

3. Remove asparagus from the pan, add some salt pepper and a squeeze of lemon juice and the butter. Swirl around until 1 tsp of butter until thickens the sauce a little. Remove eggs from pot, serve asparagus on the base and carefully lower the egg on top, using a table spoon pour a few spoonfuls of the buttery lemon sauce over the asparagus, serve with some parsley and enjoy! 

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