This dish has spring time written all over it. Asparagus is at its prime at this time of year and instead of covering it with hollandaise or blending it in a soup I thought I’d let the green stuff do the talking.
Use and adapt this recipe as you like, add an easy hollandaise and serve it on a toasted muffin with some thinly sliced ham. Try German “Schwarzwald Schinken” for a deep, earthy flavour. The key is to buy good quality, if possible local asparagus and cook it simply to enjoy its spring freshness!
- Bunch of green asparagus
- 2 eggs
- 100 grams Lardons
- Half a lemon
- knob of butter
- Thyme (optional)
Gather your ingredients!Boil water. Don’t forget to salt it!
Chop off the woody ends of the asparagus. A good tip to know where to cut it off is to bend the asparagus at the stalk end. Bend hard enough and it will snap. In theory this should leave you with the tasty, soft tip.
Once cut, tie the asparagus together. This helps it to cook evenly and makes it easier to remove it from the boiling water.
Place the asparagus in the boiling water. Boil for 6 -7 mins. Add a knob of butter and squeeze in some lemon juice and add the squeezed slice too.
Fry the lardons
To make a perfect poached egg everytime follow these simple steps. Line a small cup or bowl with cling film. Crack the egg into it. Add a pinch of salt, pepper and your favourite herb. I chose thyme. Tie the cling film up and place in the boiling water for 3 mins.
Pull out the asparagus and dry briefly on a towel. Serve the asparagus on a plate, add a knob of butter and season.
Remove your perfect poached eggs, place them on top. Finally sprinkle over the crispy lardons and enjoy!