Asparagus with Poached Eggs, Truffle & Artichoke Pesto
Bold, punchy truffle flavours with a deliciously rich egg yolk.
Serves
2
Featuring
Belazu Artichoke Pesto
Ingredients
50g walnuts, crushed
300g fresh asparagus
4 free range eggs, fresh as possible
1 tbsp white wine vinegar
2.5 tbsp Belazu Artichoke and Truffle Pesto
1 tbsp olive oil
All ingredients are available to purchase in our Farm Shop
Method
- Heat the oven to 170˚C fan and when hot, roast the walnuts on a tray for 7 minutes. Remove and allow to cool.
- Mix the artichoke and truffle pesto and the olive oil, then set aside
- Whilst the walnuts are roasting, place a medium pan of water on a high heat and bring to the boil. Asparagus can take between 2-5 minutes to cook, depending on the thickness. You want them to be soft, but still with a bite. Cook accordingly then plunge into a bowl of cold water to stop the cooking. Put aside on a plate.
- In a separate pan, poach your eggs. You can pop your asparagus in the oven to keep warm whilst your eggs are cooking.
- To serve, season the asparagus with salt and pepper then divide between plates. Spoon the pesto dressing on top, followed by the crushed walnuts and finishing with the poached egg.
