Asparagus tips, poached leeks, soft boiled eggs and crispy sage
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Asparagus tips, poached leeks, soft boiled eggs and crispy sage
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INGREDIENTS
3 bunch Green asparagus
6 whole Leek(s)
50 g Unsalted butter
8 pinch(es) Maldon salt
6 Turn Freshly ground black pepper
6 whole Whole egg(s)
18 leaf Sage
30 ml olive oil
60 ml Walnut oil
 

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DIRECTIONS
01
For the leeks and the asparagus : Cut the root from the leeks and then cut them into 6cm long tubes

02
Bend the asparagus stems until they snap and discard the tough ends

03
Bring two pans of salted water to a gentle boil

04
Add the leeks to one pan and poach for 5 minutes

05
Remove and drain on kitchen paper

06
Boil the asparagus for 4 minutes

07
Remove and drain as well.Part two of the recipe : Place the eggs in a saucepan of water and bring to the boil

08
Cook for 6 minutes from the moment the water starts to boil and then run the eggs under cold water

09
Remove the shells and cut each egg in half

10
For the crispy sage leaves : Pick the sage leaves from the stalks

11
Heat the olive oil, add the leaves and fry gently

12
Place on to kitchen towel to allow any excess oil to be absorbed and then season the sage leaves

13
To plate : Arrange the asparagus tips and poached leeks neatly on a plate

14
Place the eggs on top, garnish with the crispy sage and finish with a drizzle of walnut oil.

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