We try and eat as much of this stuff as possible during it's all too brief season. Tonight's supper was simple but absolutely delicious; not so much a recipe as an assembly of happily harmonious ingredients.
Bunch of asparagus
Tbsp olive oil
2 tbsp of butter
Zest of half a small lemon
1-2 tsp lemon juice
30g Cornish Yarg (alternatively use Parmesan or Gruyere)
2 medium eggs
Tbsp white wine vinegar
Salt and pepper
Serves 2, 9 pro points per serving
Preheat the oven to 180. Snap the woody ends off the asparagus spears, then toss in the olive oil and season well. Place in the oven and set a timer for 15 mins.
Put a pan of water on to the boil and add the vinegar. Break the eggs into ramekins ready for poaching.
Use a potato peeler to reduce your cheese to a pile of shavings.
Melt the butter over a low heat and add in the lemon zest and juice.
As the asparagus comes up to the end of it's roasting time, slip the eggs into the boiling water for 2 minutes to poach.
Drizzle the lemon butter over the roasted asparagus, top with the cheese shavings, the poached egg and an extra scrunch of black pepper.
Consider having some crusty bread on hand to mop up the butter and egg yolk - or, if you want to save points, throw etiquette to the wind and use your finger.
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