Recipe: Asparagus with creamy eggs

Serves: 4
Course: Main Course
Cooking Time: 0 hr 15 mins

Ingredients

  • Serves 4
  • 1 big knob butter - about 25g
  • 8 eggs, beaten
  • 2 bunches asparagus, blanched and refreshed

Blanch the asparagus by boiling it for about 30 seconds and then refreshing it in cold water and drying with kitchen towel. You can do this ages in advance. Then just before serving, you can heat up a little butter in a frying pan and give it a quick blast of buttery heat before putting onto four plates.

Melt the butter in a non-stick pan and scramble your eggs to the consistency you prefer –creamy, soft and only just cooked, for instance. Season well while you are making them and use lots of butter.

To serve, place three or four spears of asparagus on the plate and spoon over some of the egg before adding a final dollop of the dill sauce.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer