Valentine Warner's asparagus with soft egg recipe

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

  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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