Spiced Asparagus Brunch Recipe

18 Sep

I know that it is not strictly speaking asparagus season but it’s still good here so I couldn’t resist. This is a gorgeous brunch dish though it could be breakfast or lunch or even a late supper…

The inspiration for this dish came from a book I bought recently on a trip back to the UK for a wedding. The book is Flavour by Vicky Bhogal & it has loads of really exciting vegetarian recipes that I can’t wait to try. Her recipe is for just the asparagus with a mustard seed cream sauce but I had some cooked new potatoes left from the night before so I thought it would be great with those & a poached egg on top, everything is great with a poached egg on top!! You could also serve it on leftover mash.Ibought the book in TK MAX which has a brilliant reduced recipe book section, so many to choose from. I also bought some measuring cups which are great for american recipes, anyway..  

Spiced Asparagus Brunch
Vegetarian Serves 2

For the sauce:

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp poppy seeds (I didn’t have any mustard seeds)
  • 1/2 tsp onion seeds
  • 1/2 red onion, finely chopped
  • 1/2 clove garlic crushed
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • juice of 1/2 lemon
  • 100ml creme fraiche (about 1/2 tub)
  • handful fresh coriander chopped

 For the Asparagus

  • 1 bunch asparagus
  • enough cooked new potatoes quartered
  • 1/4 red onion chopped
  • 1tsp cumin seeds
  • 1/2 tsp turmeric
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp garam masala
  • squeeze lemon juice
  • salt & pepper to taste
  • 2 eggs
  • coriander sprigs to garnish
  1. For the sauce, heat the oil & butter in a small pan with the cumin, poppy & onion seeds.
  2. When they start to sizzle add the onion & garlic & fry until light golden.
  3. Turn down the heat & add the garam masala, salt, pepper & lemon juice & stir well.
  4. Add the creme fraiche & cook for about a minute.
  5. Add chopped coriander & turn off heat
  6. Meanwhile steam the asparagus for 3 or 4 minutes until just tender.
  7. Heat some oil in a large frying pan and fry 1/4 chopped red onion over a med high heat with the rest of the spices for a few minutes until softened & fragrant.
  8. Add the chopped cooked potatoes & stir to coat in the onion & spice mixture, cook for 2 mins.
  9. Add the cooked asparagus to the potatoes stir to coat & cook for 1-2 mins.
  10. Add the lemon juice, salt & pepper turn the heat off & put a lid on.
  11. Have a pan of boiling water on the go when you are nearly ready to serve add some vinegar to the water.
  12. Turn the water off & crack both eggs into the water very near the surface.
  13. Put the lid on & leave for 3mins.
  14. To serve put the asparagus & potatoes on the bottom of the dish.
  15. Take the poached eggs out of the water with a slotted spoon & drain on kitchen roll.
  16. Put the eggs on top of the asparagus.
  17.  Spoon the warm sauce around the asparagus & potatoes & garnish the eggs with coriander


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