by Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa
I am Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa.
May means one thing, Asparagus harvest. The news from the field is that at the end of last Summer it was nice and warm, and over the Winter period there has been a lot of chilly weather so now all we need is a nice warm start to Spring and those spears will know to get growing!
I had the pleasure in my early 20’s of helping in the fields of the Cotswolds and hand picking the asparagus. But for me the best thing is just getting to cook with asparagus. ‘Keep it simple and enjoy the flavour’, this was drummed into me from a young age in the kitchen.
- 12 large asparagus spears, woody parts removed
- 1 tsp white wine vinegar
- 4 free-range eggs
- 1 tbsp olive oil
- 100 ml chicken stock
- Salt and freshly ground black pepper
- Knob of butter
- Dash of sherry or balsamic vinegar
- 2 slices of fresh bread
Place the asparagus in a large bowl of iced water to freshen and bring out the colour.
Bring a large pan of water to the boil and add the white wine vinegar.
To poach the eggs, stir the boiling water to form a whirlpool and crack the eggs into the water, one or two at a time. Poach for three minutes, or until the white is cooked and the yolk is runny. Remove with a slotted spoon and set aside.
Cook gently for 3-4 minutes, adding a little of the remaining chicken stock if needed.
Once the asparagus is cooked, remove from the pan and set aside. Simmer the cooking liquid until the volume of the liquid had halved, adding a little butter to thicken and a dash of sherry vinegar or balsamic vinegar, to taste.
Put the fresh bread into a food processor and blend to make breadcrumbs. Add olive oil and butter to a pan then add the crumbs and fry until golden brown. Season with sea salt and cracked pepper.
Serve the cooked asparagus and poached eggs with a little of the sauce and garnish with the Crunchy bread crumbs over the top.
- Asparagus Facts…
- British asparagus is packed full of goodness, so not only are you getting a delicious vegetable but a healthy one too
- Eating asparagus helps reduce bloating
- It contains Vitamin K, essential for healthy blood clotting
- Rich source of Vitamin C, which boosts your immune system
- It is good for detoxifying your body, so did you know asparagus can help cure a hangover and protect the liver from toxins.
- It can grow up to 10cm in one day… the Usain Bolt of the vegetables!