Chef’s Table in Season

Char-grilled asparagus, lemon-dressed rocket and poached free range egg finished off with parmesan

Enjoy the start of asparagus season with this classic lunch dish from Eric Worger, Head Chef at the Broadway Hotel…

Ingredients

12 asparagus spears per person
1 large unwaxed lemon
100ml extra virgin rapeseed oil or olive oil
250gm wild rocket
2 medium free-range eggs
2 tbsp white wine vinegar
Salt and pepper
Parmesan

Method

Pre heat grill pan or BBQ on medium heat
Bring a pan of water and vinegar to the boil
Make the lemon dressing - combine ½ oil, lemon zest and juice, salt and pepper and set aside
Trim the woody ends off the asparagus (Quick tip – Bend the spear towards the woody end and, if fresh, the woody end snaps away)
Season asparagus spears with lemon dressing (made earlier)
Grill on a medium heat until soft
Poach eggs in water (soft boiled 2mins / medium 3mins / firm 4mins)
Mix the rocket with the lemon dressing
Garnish with parmesan shavings

To Serve

Place grilled asparagus on warmed plates
Poached egg on top of asparagus
Dressed rocket leaves on side, with parmesan shaving on top to finish

To drink

Sixteen Ridges Bacchus £12.99

Complement this English delicacy with an English wine, full of the flavour of our country’s rolling hills and grassy meadows. Hints of crushed basil leaf and floral honeysuckle lead to an explosion of zingy blossom, nettle and pineapple – a complex white for a complex dish.