Ingredients
Scale
- 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
Instructions
- Cut asparagus spears at approximately 4/5th 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.
- Prep Time: 15 mins
- Cook Time: 10 mins