Chargrilled asparagus with soft-boiled egg

May 23 2008 by Bill Oldfield, The Journal

IT’S that wonderful time of year again: the English asparagus season. And when bought fresh from the farm, asparagus can seem like one of nature’s nectar foods. It really is special and is all the better when you know it’s been grown locally and cut within the last few hours. It’s so good it really needs very little treatment.

:: Six to eight spears of asparagus with the woody ends trimmed

:: Two free range eggs

:: A handful of watercress – washed and shaken dry

:: One tablespoon red wine vinegar

:: Three tablespoons of extra virgin olive oil

:: A little extra oil for brushing the asparagus

:: One shallot – peeled and finely chopped

:: Maldon sea salt

:: Freshly ground black pepper

Bring a saucepan of water to the boil and blanch the asparagus in it for two minutes. Immediately remove and refresh the asparagus under cold running water to stop it cooking and help retain its lovely green colour.

In the same boiling water, boil the eggs for six to 6½ minutes and, again, refresh under running water for at least two minutes until cold.

Heat a ridged frying pan until very hot. If you don’t have a ridged one, use a normal thick-bottomed pan or you could use a well pre-heated grill. Brush the asparagus with a little olive oil and put in the pan for a few minutes, turning it every now again until nicely char-grilled.

While it’s cooking, whisk the shallot with the oil and vinegar or shake together in a jar.

To serve, put half the asparagus on each plate (it can be served hot, warm or cold), slice the eggs in two and place on top, put half the watercress alongside each and pour the dressing over the asparagus and cress. Finish with a twist of black pepper and some salt crushed between the fingers.

Recipes are taken from Oldfields Restaurants cookbook Passion for Real Food, out now and available in good bookshops at £12.95. For discounted copies, call (0191) 370-9595 or go to www.oldfieldsrestaurants.com