Name: Roast asparagus with poached egg and sauce vierge
Yield: 4
Ingredients: 3 bunches asparagus, trimmed; 1 tbsp olive oil; Finely grated rind of 1 lemon; 4 eggs, at room temperature; Sauce vierge; 60 ml olive oil (¼ cup); 1 golden shallot, finely diced; 1 garlic clove, finely chopped; 1 tsp coarsely crushed coriander seeds; 100 gm cherry tomatoes, quartered; 2 tbsp red wine vinegar; 2 tbsp chervil sprigs; 1 tbsp each finely chopped chives and basil

Ingredients

3 bunches asparagus, trimmed

1 tbsp olive oil

Finely grated rind of 1 lemon

4 eggs, at room temperature

Sauce vierge

60 ml olive oil (¼ cup)

1 golden shallot, finely diced

1 garlic clove, finely chopped

1 tsp coarsely crushed coriander seeds

100 gm cherry tomatoes, quartered

2 tbsp red wine vinegar

2 tbsp chervil sprigs

1 tbsp each finely chopped chives and basil

Method

Main

1.Preheat oven to 200C. Place asparagus on an oven tray in a single layer, drizzle with oil, scatter with lemon rind, season to taste and roast until tender (8-10 minutes).

2.Meanwhile, for sauce vierge, heat oil in a saucepan over medium-high heat, add shallot, garlic and coriander seeds and stir occasionally until tender (1-2 minutes). Add tomatoes and vinegar, season to taste and keep warm. Just before serving, stir in herbs.

3.Poach eggs in just simmering water until cooked to your liking (3 minutes for soft yolks), drain on absorbent paper and keep warm.

4.Arrange asparagus on serving plates, top each with a poached egg, spoon sauce vierge over and serve warm.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Vanessa Austin