Asparagus, Finocchiona & Poached Eggs

Number of Servings


Preparation Time


Cooking Time


The Recipe

Asparagus & Finocchiona Eggs.

The month of May is traditionally thought to be a hungry gap period before the summer glut. However this period is filled with the short season of delicious locally grown English asparagus available to purchase from Cowdray Farm Shop. Grown locally in Rogate, these delicious green spears have arrived three weeks early to our shelves. This Asparagus, Finocchiona & Poached Eggs from Farm Shop head chef Ben Jupp are sure to please.

Did you enjoy making this Asparagus, Finocchiona & Poached Eggs Let us know by getting in touch or tagging @cowdrayestate on Instagram.  View our other recipes here.


  • 2 bunches of asparagus, approximately 520g
  • 10 slices of finocchiona
  • 10g chives, finely chopped
  • 4 free range eggs
  • ‘Sublime’ bearnaise butter 90g, cut into 6
  • 2 tbsp white wine vinegar
  • Olive Oil


  1. Preheat the grill to high.
  2. Fill a large pan with water, add a splash of white wine vinegar and bring it to the boil.
  3. In a oven proof frying pan on a medium heat, add a drizzle of olive oil, 4 pieces of the bearnaise butter and the asparagus with a large pinch of salt and cook for (4-5) minutes.
  4. Once the asparagus has started to soften, pop under the grill for a further (3-4) minutes.
  5. Meanwhile crack the eggs into the boiling water and turn the heat down to a gentle simmer.
  6. Poach the eggs for (3-4) minutes, lift them out and drain.
  7. Share the asparagus between 2 plates, artfully arrange finocchiona on top and add a piece of butter to melt over.
  8. Place the eggs on the top and sprinkle the chives over each dish.
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