Recipe by local chef Simon King, proprietor of 1861 Restaurant in Cross Ash.
Ingredients
- 6 spears of asparagus per person
- 1 duck egg per person
- Selection of garden leaves
- Lemon Juice
- Olive Oil
- Bring a pan of water to the boil add a pinch of salt and a splash of vinegar. Crack the eggs into the water, reduce heat and poach gently until the white is set and yolk runny, ( of as you prefer).Lift out of the pan and place in a bowl of cold water, trim the excess egg white away leaving a rounded poached egg.
- Trim your asparagus and stem gently until tender, reheat the egg for a couple of minute in simmering water.
- Dress the salad leaves with a little lemon juice and olive oil.
Recipe by Simon King