Asparagus, Finocchiona & Poached Eggs

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.

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Method

Preheat the grill to high.

Fill a large pan with water, add a splash of white wine vinegar and bring it to the boil.

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.

Once the asparagus has started to soften, pop under the grill for a further (3-4) minutes.

Meanwhile crack the eggs into the boiling water and turn the heat down to a gentle simmer.

Poach the eggs for (3-4) minutes, lift them out and drain.

Share the asparagus between 2 plates, artfully arrange finocchiona on top and add a piece of butter to melt over.

Place the eggs on the top and sprinkle the chives over each dish.