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
- 1 clove of good garlic (no green shoots)
- 1 small sprig rosemary
- 1 egg yolk
- 70 g white anchovies (vinegared in oil, not the brown salted ones)
- 50 ml whole milk
- 60 ml olive oil
- 1 splash of double cream (optional)
- 3 whole eggs
- 4 bundles of British asparagus, washed & trimmed
- 1 pinch salt and pepper for seasoning
- 1 clove of good garlic (no green shoots)
- 1 small sprig rosemary
- 1 egg yolk
- 2.5 oz white anchovies (vinegared in oil, not the brown salted ones)
- 1.8 fl oz whole milk
- 2.1 fl oz olive oil
- 1 splash of double cream (optional)
- 3 whole eggs
- 4 bundles of British asparagus, washed & trimmed
- 1 pinch salt and pepper for seasoning
- 1 clove of good garlic (no green shoots)
- 1 small sprig rosemary
- 1 egg yolk
- 2.5 oz white anchovies (vinegared in oil, not the brown salted ones)
- 0.2 cup whole milk
- 0.3 cup olive oil
- 1 splash of double cream (optional)
- 3 whole eggs
- 4 bundles of British asparagus, washed & trimmed
- 1 pinch salt and pepper for seasoning
Details
- Cuisine: English
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Finely chop the garlic, the sprig of rosemary and put in a small bowl with the egg yolk and anchovies.
- 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).
- 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.
- 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
You might also like