Valentine Warner's British asparagus recipe

  • Serves 6
  • 8 mins to prepare and 10 mins to cook
  • 150 calories / serving
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British asparagus with soft egg & anchovy dressing (h)

This would make a perfect starter for dinner or a very respectable summer lunch when the weather is hot & you don’t want to sit down to anything more substantial.

Finely chop the garlic, the sprig of rosemary and put in a small bowl with the egg yolk and anchovies.

In a small pan warm the milk taking it off just before it simmers. Pour over the anchovies and blitz with a stick blender. Pour in the olive oil very slowly until you have a nice creamy dressing. This sauce can be finished with a little double cream (50mls) Place eggs in pan of cold water.

Bring water up to the boil and then boil for 4 ½ minutes, drain and cool quickly in cold water. In a separate pan put the asparagus in enough boiling water to cover it bring back up to boil and cook for no more than 1 ½ minutes, drain the run under cold water, dry thoroughly.

Side by side arrange 5 stems of asparagus on each plate, swiftly cut the eggs in half so not to let the middle run out and place each half on the asparagus, season the egg with salt & pepper before drizzling over some of the dressing.

  • Ingredients

  • 1 clove of good garlic (no green shoots)
  • 1 small spring rosemary
  • 1 egg yolk
  • 70g anchovies (vinegared in oil)
  • 50ml whole milk
  • 60ml olive oil
  • a splash of double cream (optional)
  • 3 whole eggs
  • 4 bundles of British asparagus, washed & trimmed
  • salt
  • pepper for seasoning
  • Energy 630kj 150kcal 8%
  • Fat 10g 15%
  • Saturates 2g 11%
  • Sugars 3g 3%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 3g Protein 11g Fibre 2.7g


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