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Recipe by local chef Simon King, proprietor of 1861 Restaurant in Cross Ash.

Asparagus and Poached egg salad

Ingredients

  • 6 spears of asparagus per person
  • 1 duck egg per person
  • Selection of garden leaves
  • Lemon Juice
  • Olive Oil
  1. 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.
  2. Trim your asparagus and stem gently until tender, reheat the egg for a couple of minute in simmering water.
  3. Dress the salad leaves with a little lemon juice and olive oil.
Recipe by Simon King

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