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Ingredients
- 500 g (17.6oz) Asparagus, woody ends snapped off and discarded
- 4 Eggs
- 1 Generous sized knob of salted butter for cooking
- 125 g (4.4oz) Salted butter mixed with crushed garlic
- 6 Edible flowers of your choice, like violas or a handful of chopped chives
- 1 Good pinch of sea salt and freshly ground white pepper
Method
- Put your asparagus in a deep frying pan and pour boling water from the kettle over them to cover.
- Lightly steam over a low heat for just 5 minutes and then drain.
- Hard-boil the eggs in a saucepan of boiling water for about 8 minutes.
- Remove from the water and allow he eggs to cool enough to handle, then peel them.
- While they are still warm, push the eggs through a sieve into a bowl so that they have a fine crumbly texture.
- Mix the garlic butter into the warm egg mixture and season with the salt and pepper.
- Just before serving, pan-fry your asparagus very gently in the salted butter, over a low heat and just enough to melt the butter and warm the spears.
- Lay out the cooked asparagus on a plate and sprinkle the egg mixture over it.
- Garnish with the flowers or chives and serve while warm.
