Asparagus with Poached Eggs, Truffle & Artichoke Pesto

Bold, punchy truffle flavours with a deliciously rich egg yolk.

Serves

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.