Simon King’s Asparagus Recipes

Asparagus and Poached Egg Salad

6 spears of asparagus per person

1 duck egg per person

Selection of garden leaves

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.

Asparagus Tempura

6 spears of Asparagus per person

250mls ice cold water

225g plain flour

2 whole eggs

50mls white wine vinegar

Pinch of salt

Mix the batter ingredients together( everything other than the asparagus)

Trim your asparagus spears, and coat in the batter, deep fry at 180 0c until lightly golden brown.  Serve with a fresh garden salad and your favourite dipping sauce, for me its a sweet chilli sauce!

Simon King is head chef and co-proprietor of Restaurant 1861 near Abergavenny. The above recipes were demonstrated as part of our ‘Recipe for Success’ events which take place at the Tithe Barn in Abergavenny. See who’s up next now.

This entry was posted in News. Bookmark the permalink.

2 Responses to Simon King’s Asparagus Recipes

  1. Pingback: Recipe for Success « tithebarnabergavenny

  2. Pingback: A Recipe for Success « tithebarnabergavenny

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s