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Salads
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British Asparagus With Poached Egg
June 11 2008
 Ingredients
2 bundles British asparagus
4 free range (organic) eggs
2 unwaxed lemons
Seasonal salad leaves and a little watercress
4 rashers outdoor reared smoked bacon, cut into 2cm strips and cooked in a little olive oil (as brown as you like it!)
Dressing for the asparagus
2 tablespoons of good olive oil mixed with 1 desertspoon of white wine vinegar plus:
1 small teaspoon of English mustard
1 clove of crushed garlic
Sprinkle of sea salt & freshly ground black pepper
Method
Cut the white ends off the asparagus
Boil water in the kettle ready for the eggs and mix all the dressing ingredients
Steam the asparagus for 3 to 4 minutes until tender (but with a little ‘bite’) and toss in the dressing.
While the asparagus is steaming, add the boiling water to a pan and poach the eggs
Place the salad leaves and watercress on 4 plates and squeeze the juice of half a lemon over each one
Add an egg to each plate followed by the dressed asparagus. Delicious!!
Alternative
This would also be delicious with a Hollandaise Sauce – there is a fab one on the British Asparagus website!
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