This post was first published on 1/5/2018
With the asparagus being ready for the 2nd harvest, I look back in past post to look for a recipe and found this one.
The meal tonight was lovely and a real treat.
With this strange weather (hot 28C last week and now 6C and rainy) the asparagus shot out of the ground last week and slowed down now.
We have enough to make a few lovely dishes with todays cooking group so we will make some Asparagus soup and some steamed asparagus.
Inspired by a dinner I had at Restaurant 22 on Chesterton Road, I made this poached egg to put on top of some asparagus. I added the smoked courgette 'bacon' together with salt, pepper and chives to add to the egg.
We made a bed of lambs lettuce, dandelion leaves, wild garlic and beetroot leaves and topped it with Asparagus, the egg and melted butter.
On the side we had some garlic mayonnaise (without eggs) The recipe we used was the vegan one (aqua faba and oil, but if you don't have chickpea water and are not vegan this egg free mayo could work for you
Delicious with new potatoes and some parsley.
As a dessert we have banana and mango ice cream