CHRISTMAS OFFER Subscribe for £25 today CLICK HERE

Recipe of the month: Kentish asparagus

PUBLISHED: 14:58 23 April 2016 | UPDATED: 14:58 23 April 2016

Warm poached hen's egg with Kent asparagus and truffles

Warm poached hen's egg with Kent asparagus and truffles

Archant

The chef-patron of our winner of Restaurant of the Year 2015, Chapter One is revelling in new-season asparagus

It’s British asparagus season – definitely one of my highlights in the foodie calendar. I always look forward to receiving the first box of asparagus at Chapter One.

The season is very short, running from April until the end of June, although it can appear to start much earlier. But be warned, this is generally forced asparagus where the farms cover and heat the ground artificially. I’ve seen it harvested as early as late February into March.

In my humble opinion, asparagus should only be eaten in season (April-June). We’re all used to seeing various types of fruits and vegetables available to buy all year round, but I’m a firm believer in buying ingredients when they are at their prime, and that’s in season.

Major supermarkets across the country sell asparagus throughout the year 
imported from South America from places such as Peru. The foreign variety may be cheaper, but nothing compares to the flavour of British asparagus. I would definitely encourage you to support our British asparagus farmers. At Chapter One we use Watts Farm in Orpington because of its quality and consistency.

Asparagus without question is one of my favourite vegetables; not only do I love the taste, but it’s also simple to prepare, plus it’s versatile and pretty much goes with anything.

I like asparagus raw, thinly sliced with a little honey and lemon dressing in a salad, or steamed with poached eggs and hollandaise for brunch or even grilled on a barbecue if we are lucky enough to have the weather for it in May.

This month’s recipe is my warm poached hen’s egg with English asparagus, truffles, Parmesan and soft herbs. Enjoy!

RECIPE

Kentish asparagus

Serves four people

Ingredients

2 bunches asparagus

50ml white wine vinegar

4 duck eggs

50g parmesan

Olive oil

Mini cornichons (pickled cucumber), sliced

Chervil (picked)

20g black truffle (sliced)

Rock salt

Pepper

Lemon juice

Snap the bottom 0.5 inch off the asparagus, blanch in boiling salted water for three minutes and refresh in iced water. Drain and put aside. Leave four pieces of asparagus raw and set aside.

Boil a pan of water with the white wine vinegar and a pinch of salt. Carefully crack each egg into a small bowl. Stir the boiling water and tip each egg into the water and cook for three minutes. Then with a slotted spoon carefully lift the eggs out and place them into iced water. Leave to cool. Next shave the parmesan with a potato peeler and put to one side.

To serve, rub the asparagus gently with olive oil and place on a pre-heated chargrill and colour lightly. Remove from the chargrill and put equal amounts of asparagus on four plates.

Re-heat the poached egg in boiling water for a minute and place on top of the asparagus. Sprinkle with some sliced cornichons, picked chervil, parmesan shavings and truffle.

Season with rock salt, pepper and drizzle some olive oil and lemon juice over the salad.

FIND OUT MORE

Chapter One, Farnborough Common, Locksbottom BR6 8NF

01689 854848

www.chapteronerestaurant.co.uk
Follow Andy on @andy23471

Next month: Andy shares his recipe for one of Chapter One’s most popular desserts, hot chocolate fondant with vanilla ice-cream.

w

More from Food & Drink

Thursday, October 10, 2019

The chef-patron of Chapter One, Andy McLeish, on an old family favourite, pumpkin pie

Read more

The Best Western combines Victorian detail with modern convenience and offers a cracking steak house too

Read more
Tuesday, September 17, 2019

From Creole-inspired seafood to rustic Italian dishes, Margate is rapidly becoming one of Kent's top places to eat. We've gathered 10 of the best places to eat in the town

Read more
Friday, August 30, 2019

No Sunday is complete without a roast dinner, and in the glorious county of Kent you'll be spoilt for choice with fantastic places to go. We have picked 12 great places where you can indulge in a roast with all the trimmings

Read more

Visit The White Horse in Dover for a slice of ancient and contemporary history, a huge welcome and hearty, homely cooking without any airs and graces

Read more
Tuesday, August 27, 2019

From the classic battered cod and chips to vegan 'fish' and deep fried gherkins, everybody loves a good fish and chip shop. We have picked 10 of the best places for fish and chips in Kent

Read more
Tuesday, August 27, 2019

Recipe by Mike Janey from Mickey's Plaice, fishmonger at Shipbourne and Hildenborough Farmers' Markets

Read more
Tuesday, August 27, 2019

Working with Kent Farmers' Market Association, we put a different market in the spotlight

Read more
Thursday, August 8, 2019

If sipping a tipple in the sun is your idea of a great summer's afternoon, these pretty pub gardens will be heaven

Read more
Wednesday, August 7, 2019

Christmas Day is about celebrating with loved ones over good food and conversation, so head to one of these fantastic restaurants or cosy pubs and have a festive feast

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Kent Life Food & Drink awards. Open for entries.

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Search For a Car In Your Area

Property Search

Most Read

Latest from the Kent Life