Serves: 2
Ingredients
- 1 bunch British asparagus (about 12–16 spears), woody ends trimmed
- 2 very fresh free-range eggs
- 2 tbsp wild garlic pesto (see previous recipes) or a handful of finely chopped wild garlic leaves
- 30g unsalted butter
- 1 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- Sea salt & freshly cracked black pepper
- Optional: shaved Parmesan or Pecorino
- Optional: toasted sourdough, to serve
Method
-
Prepare the asparagus
Bring a wide pan of well-salted water to the boil. Blanch the asparagus for 2–3 minutes until just tender but still with bite.
Refresh briefly in cold water, then drain and set aside. -
Warm & glaze
In a sauté pan, melt the butter with the olive oil. Add the asparagus and gently warm through, turning to coat. Season lightly with salt and pepper. -
Poach the eggs
Bring a deep pan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, then carefully slide into the water.
Poach for 2½–3 minutes until the whites are set and yolks soft. Lift out and drain on kitchen paper. -
Finish the dish
Arrange the warm asparagus on plates. Spoon over the wild garlic pesto or scatter fresh wild garlic.
Place a poached egg on top of each portion. -
To serve
Finish with a twist of black pepper, a pinch of sea salt, and (if using) a few shavings of Parmesan. Serve immediately, ideally with warm toasted sourdough.
Chef’s Notes
- The key is balance—sweet, grassy asparagus; punchy wild garlic; and the richness of the yolk.
- Use the freshest eggs possible for a neat poach.
- For a more indulgent version, add a few slices of crisp pancetta or a drizzle of brown butter.
A celebration of British spring—clean, vibrant, and deeply satisfying.