This fresh, colourful spring recipe makes use of seasonal vegetables at their peak.
By Rachel Bajada
When asparagus is in season it can be prepared simply with sweet peas, the freshness of goats curd and the sharpness of a hard aged Italian cheese such as parmesan or ricotta salata and a silky poached egg. Serve with a crisp dry white wine such as Semillon or a dry Riesling.
- 1 dozen fresh asparagus spears
- 250 grams (9 oz) fresh goats curd cheese (or similar depending on availability)
- 2 handfuls de-podded sweet peas
- Extra virgin olive oil
- Fleur de sel or sea salt flakes
- Fresh cracked black pepper
- 2 free range eggs
- To serve:
- Fine shavings of Italian Cacioricotta, Ricotta Salata or Parmesan cheese
- Cut asparagus spears at approximately ⅘th of their length on a 45 degree angle- if you bend the spear, the place where it snaps is where you should but it. Discard fibrous ends.
- De-pod sweet peas and discard outer pods.
- Prepare two pots with boiling water. In one pot add salt and quickly blanch the asparagus and peas until just cooked and crisp. Remove and drain immediately.
- In the other, poach 2 eggs till medium-runny in boiling water with white vinegar.
- Return asparagus spears to pan and coat lightly in olive oil with a pinch of fleur de sel.
- Arrange fresh goats cheese and poached egg in centre of plate. Place peas around them and individually place asparagus spears on top.
- To serve: add fine shavings of Cacioricotta cheese, fleur de sel and cracked black pepper over the asparagus.
- Serve with a crisp white wine.