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.
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.