Head Chef David Witnall
Jesse's
14 Black Jack St, Cirencester
ASPARAGUS season is upon us and this simple dish gets the best out of the spring vegetable. This recipe serves two.
8 spears of asparagus (one bunch) 1 lemon Rapeseed oil Parmesan (a block of this, not the shavings) 2 eggs salt and pepper l Mix the zest of one lemon and two tablespoons of the rapeseed oil to make your dressing.
l Shave off some of the parmesan (in the restaurant we use British Berkswell cheese).
l Bring two saucepans of water to the boil. Blanch the asparagus in boiling water for two minutes and then remove.
l Poach two eggs for 90 seconds for soft. I often use duck eggs for a richer taste.
l Place the asparagus on a plate, season, top with the eggs and parmesan and the dressing and season lightly again with just pepper.
l If you wish, you can add pea shoots to the plate and Parma ham for an extra finish.
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