British asparagus is one of the best ingredients available and what a treat to have it in our box. It’s versatility makes it an easy ingredient to use and it's as delicious raw, as it is cooked and equally delicious served hot or cold.

One of the most popular dishes I’ve ever served in a restaurant was simply poached egg, asparagus and hollandaise. We sold hundreds of portions! This dish is quick and easy to put together and can be as rustic or as pretty as you wish, it makes a great starter or large salad. The cooking method of the asparagus may seem like a cop out but its a really great way to do it, its essentially a steaming technique and works perfectly. I came across this method in a hotel in Ascot and was shocked at what I was seeing, but was pleasantly surprised at the result. If you don’t like it, then using the more traditional method of boiling water is fine.

When poaching your egg use a tall pan and plenty of water as it will help the egg form a nice shape, if you aren’t keen on poached eggs a 7 minute boiled egg will work equally as well. The yolk will act as a dressing.

I used ham hock that we serve in our afternoon tea but you can use whatever type of ham you like. The salad leaves and flowers came from our garden, but again personal preference is ok.

-Ashley Bennett

Ingredients:

-1/2 bunch asparagus

-1 Small potato

-1 egg

-80g of ham 

-Salad leaves

-Olive oil

-White wine vinegar

-Parmesan

Method:

1. Put the potato in a pan of cold seasoned water and bring to the boil.

2. Heat a large pan of water and add white wine vinegar to taste, you should be able to taste the acidity, but it shouldn’t be vinegary.

3. Snap the bottoms off the asparagus, the stalk will break at the part where it is beginning to become woody, and peel from just below the head.

Place in a microwave safe container with a pinch of salt and a tablespoon of water. Cover the container and microwave for 90 seconds.

4. Once the potatoes and asparagus are cooked, cut the potato into quarters and the asparagus into 1 inch pieces. Gently mix in a bowl with the salad leaves and a little olive oil.

5. Bring the vinegar water up to the boil then crack the egg into a small measuring jug. Stir the water and gently pour the egg in and cook for 2 and 1/2 minutes. If the water starts to boil reduce the heat to a simmer.

6. When the egg is cooked remove from the water and drain on some kitchen towel.
Put some ham in a bowl and assemble the salad on top, place the egg on the salad and shave some Parmesan over to finish!