ASPARAGUS AND POACHED EGG

6 April 2020 - 11:20am

Pan-Fried Chilli Prawns

Serves 2

You will need:

Asparagus Extra Large 200g
Free Range Eggs 2
Lentil and Brown Butter Vinaigrette 120g
Watercress 20g
Seasoning

For the Vinaigrette:

Salted Dairy Butter 250g
Mikado Balsamic Vinegar 30ml
Seasoning
Rapeseed Oil 15ml
Shallots Long - 60g

Prep & Cooking Method:

Trim the woody part of the asparagus and blanch by boiling briefly

Place warm asparagus on the plate

Poach the eggs whilst making sure the whites are cooked and yolk is still runny

Put watercress on asparagus, egg on top, drizzle lentils vinaigrette around

For the Vinaigrette:

Finely dice shallots and sweat off in a pan until soft with rapeseed oil,

add in butter and cook until butter has turned nut brown,

whisk in balsamic vinegar and check seasoning




Enjoy!