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Chef’s Table in Season

Warner's Taste Club - Char-grilled asparagus, lemon-dressed rocket and poached free range egg finished off with parmesan   recipe
Warner's Taste Club - Char-grilled asparagus, lemon-dressed rocket and poached free range egg finished off with parmesan   recipe

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…

Chef's Notes

With autumn finally here and the long nights setting in, it’s time to enjoy simple, slow-cooked dishes. It truly is my favourite time of year in the kitchen. This recipe is typical of what we serve at the restaurant and whilst most people won’t have tried cooking pork cheeks before, it’s a very simple process. The cheeks release so much flavour whilst cooking along with the other ingredients to create a rich and indulgent sauce to go with the creamy mash and sweet roasted vegetables. Ask your local butcher about pork cheeks.

The Bridge is a relaxed riverside brasserie in an idyllic setting on the banks of the River Avon. Sadly the restaurant will be closing again due to the latest Government lockdown, but will continue to offer a takeaway service. Find out more here: thebridgeatbidford.com

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 Serve

Take the casserole dish out of the oven and remove the pork cheeks. Pour the sauce through a sieve and discard the vegetables. The sauce can now go into a saucepan and reduce by one third – it will thicken on its own and will have a lovely shine to it. Add the cheeks and take off the heat.

That’s the hard work done!

Heat the mash slowly, place onto the plate, along with the vegetables from the oven. Place three pork cheeks on top, pour over some sauce and enjoy!

To drink

Warner's Taste Club - Char-grilled asparagus, lemon-dressed rocket and poached free range egg finished off with parmesan   recipe

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.

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