What to eat this month

Hugh Fearnley-Whittingstall’s Asparagus

Hugh Fearnley-Whittingstall’s Asparagus

Asparagus spears don’t need much doing to them. In this recipe, Huge Fearnley-Whittingstall shows how a quick flash of vinegar and butter can make a simple, amazing dish.

What you need

Serves 2

  • 2 large eggs, at room temperature
  • A dozen slim stems of asparagus, any woody ends trimmed
  • A knob of unsalted butter
  • A few drops of cider vinegar
  • Sea salt and freshly ground black pepper

Directions

Bring a pan of water to the boil. Carefully lower in the eggs, then simmer them for exactly 4 minutes. Steam the asparagus over the top of the boiling eggs, or cook in a separate pan in boiling water for a couple of minutes. The asparagus should be tender but not soft and floppy.

Transfer the eggs to egg cups. Cut the top off each egg and take them to the table with the asparagus. Drop a nut of butter, a few drops of cider vinegar and some salt and pepper into the hot yolk (alternatively, just sprinkle some salt and pepper on the plate), stir with a bit of asparagus, dip and eat.

From www.rivercottage.net.