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.
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.
- Posted using BlogPress from my iPhone
Looks scrummy. We had the first of the Suffolk asparagus at the weekend (twice!) with hollandaise for bf and lemon juice for me. I'll be eating it as often as possible until the season ends.
ReplyDeleteWas the permanent blow dry info any use?
Px
I've just been wondering what to do with that asparagus in my fridge - thank you!
ReplyDeletex
Peridot, yes, I meant to thank you for the blow dry info - was absolutely fab. Am soooo tempted to get one for the wedding.
ReplyDeleteHow many syns in hollandaise sauce - is it not worth it?
Sx
5.5 syns in 1 tbsp hollandaise! And we only get 10 - 15 a day!
ReplyDelete