Poached Asparagus

The Asparagus season is a highlight of the Wyken year.  It is a brief but joyous season that reminds us how good food can be when we eat with the rhythms of the local calendar rather than rely on cellophane wrapped imports from around the world. 

The Recipe

While we may have a little more time during lockdown than usual, this is perfectly quick and simple.  You will need:

A bunch of Wyken Asparagus
A handful of rocket
A free range egg
Some parmesan

Start by trimming off the bottom inch or so of the asparagus stalks, just to get rid of the woody ends.  Then put the whole bunch in a pan of gently boiling, salted, water.  They should only take about 2 minutes, until al dente.  Have a frying pan with a little oil getting hot on the neighbouring hob.

Lift the asparagus out of the water, and put to one side.  Begin to poach an egg in the leftover water.  While the egg is poaching, put the asparagus in the now smoking frying pan.  A few seconds takes them from al dente to perfect, and gives them a slightly caramelised and charred flavour, which is ideal.  

Plate with a little peppery rocket, shavings of parmesan, a drizzle of olive oil and a small squeeze of lemon, before topping with the poached egg. 

The whole dish takes 5 minutes to make and is a plate of Spring time heaven.

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