RECIPE:British Asparagus with Apple Juice, Poached Eggs, Sourdough & Hollandaise
Warmer weather has arrived at last - and in celebration of the great British summer time, ethical fresh food supplier 44 Foods has released this delicious recipes created by 44 Foods ambassador and celebrity chef James Strawbridge.
Asparagus is a seasonal star. Not only is it delicious, it is also one of the most nutritionally well-balanced vegetables; high in folic acid and a good source of potassium, fiber, thiamin, and vitamins A, B6, and C.
Try 44 Foods’ asparagus as a canape or make the most of its subtle fresh flavour with these seasonal recipes.
British Asparagus with Apple Juice, Poached Eggs, Sourdough and Hollandaise Sauce
A bundle of Wye Valley asparagus
125 ml Mudwalls British Apple juice
4 Cacklebean Eggs
Knob of Cotswold butter
Flaky sea salt
- Peel the lower half of the asparagus stalks and trim where it naturally breaks.
- Place in a pan on a medium heat with the apple juice, butter and a sprinkling of salt. Cook for 3-5 minutes until the asparagus is tender and what remains is a small amount of glaze.
- While the asparagus is cooking, bring a pan of water at least 5cm deep to a simmer. Stir the water to create a whirlpool and crack an egg into the centre. Allow to poach for 3-4 min until the white is set, then remove with a slotted spoon. Keep warm in a pan of not too hot water while you cook the other eggs.
- Toast a few slices of sourdough.
- Place the toast on a plate, add the eggs and asparagus and pour over the glaze, top with shaved Parmesan and lemon zest. Or alternatively leave off the glaze and spoon over some Hollandaise. Sprinkle over the zested lemon.