Tag Archives: asparagus

Primavera Orzo Salad with Fresh Peas, Asparagus, Mint and Feta

22 Apr

Primavera Orzo Salad

Spring has definitely sprung. The wild flowers are wafting their sweet fragrance in the mornings where I run with the dog so my thoughts turn away from steaming hot soups and comforting stews towards lighter flavours and all things fresh and green.

Spring Flowers

I bought some fresh peas in their pods from the farmers’ market on Sunday. There is nothing more spring-like than peas, except for maybe asparagus. This recipe has both. In fact it has all my favourite spring flavours in one dish. There’s also fresh mint, dill, lemon, spring onions, spring garlic and feta. Is it singing to you yet?

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Orzo, in case you don’t know, is a rice shaped pasta. If you can’t find it (I got mine in Eroski, believe it or not, in the Moroccan section) you could use any small-ish pasta shapes or even cooked rice. The good thing about orzo is that it doesn’t go all flabby and stick together when it is cooked so it is perfect for salads.

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You toss all the ingredients and the dressing over the cooked orzo while it is still hot so all the flavours get absorbed and start to mingle. Leave it to cool to room temperature then you can store it in the fridge. The feta and fresh herbs are best stirred through just before serving. This is an ideal lunch that would be easy to take to work or for a weekend picnic.

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Primavera Orzo Salad with Fresh Peas, Asparagus, Mint & Feta Recipe

Serves 3, vegetarian.

  • 300 g uncooked orzo (or other pasta shapes)
  • 2 or 3 spring onions (scallions), finely chopped
  • 1 baby leek (or more spring onion), finely chopped
  • 1 spring garlic/green garlic/ajete, finely chopped
  • salt & black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • a pinch of dried chilli flakes (optional)
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 bunch asparagus
  • 100 gr shelled fresh peas (or frozen)
  • a handful of fresh chopped dill
  • 12 fresh mint leaves, chopped
  • 100 g Greek feta
  • toasted pine nuts (optional)

Cook the orzo in lots of boiling salted water for about 8 minutes until al dente and drain.

Meanwhile, cook the spring onions, baby leek and spring garlic in a tablespoon of olive oil over a medium heat with a pinch of salt some black pepper, the thyme, oregano and chilli flakes until softened. Mix this with the drained cooked pasta in large bowl. Add the olive oil, lemon juice and season with salt & black pepper. Leave to cool.

Trim or snap the woody ends off the asparagus and cut into 1 inch pieces. Shell the peas. Cook the peas & asparagus in boiling salted water for 3 minutes then drain and add to the orzo, Stir everything together well.

Leave to cool to room temperature. It can be stored in an airtight container in the fridge from this point. When ready to serve stir through the crumbled or cubed feta and the chopped herbs. Taste for seasoning, add more salt or lemon juice if required.

Serve topped with some tiny mint leaves, dill fronds and toasted pine nuts, if using. I forgot to put mine on for the photos, duh…

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Say hello to spring even if it is raining where you are!

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Have a lovely week whatever the weather.

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Farro “Risotto” with Broad Beans, Wild Asparagus and Poached Egg

18 Jan

Farro Risotto with Poached Egg

Farro is barley from spelt rather than wheat. This is whole Farro (or spelt).  You can also buy it pearled or semi-pearled apparently but I haven’t found it here yet. Pearling removes some of the outer husks, this means it cooks more quickly but you will also be missing out on some of the fibrey wholeness.

Farro

I bought half a kilo of broad beans at the market this weekend because they screamed “Spring” at me from behind a pile of cabbages and cauliflowers. I love cabbage and cauliflower but it’s nice when new things start to appear.

Broad Beans

I also bought a bunch of wild asparagus, trigueros in Spanish. It is a very fine type of asparagus that grows wild in fields and at the side of the road underneath spiky bushes (very clever). There are sometimes rather scruffy looking men selling big bunches of it at roundabouts at this time of year.  They are probably so scruffy because they have been scrabbling around underneath spiky bushes looking for the asparagus. They are the epitome of “being dragged through a hedge backwards.”

Farro Asparagus Risotto

Revueltos de Esparragos Trigurerosis a classic Spanish dish where the wild asparagus is sautéed in pan until just tender then you add some beaten eggs and cook it all together. Scrambled eggs with asparagus basically. This is what inspired me to top this risotto with a poached egg. It’s lovely because if your egg is perfectly runny when you stick your knife in it the yolk runs into the risotto giving it a rich creaminess that works really well in this dish.

 The flavour or the trigueros is slightly more bitter than the thicker asparagus and you still have to trim off quite a lot of the woody ends or the twiggy bits get stuck in your teeth I found, not attractive.

Broad Bean Farro Risotto

I cooked the farro using the risotto method, adding a ladleful of warm stock, waiting for it to be absorbed, then adding another ladleful and so on. It took a long time to cook, about 40 minutes in total I think. If you are using whole spelt/farro like me then I would probably suggest that you cook it according to the instructions on the packet (mine didn’t have any). Cooking it normally, in water or stock, will probably shorten the cooking time, you still want it to be nutty and have some bite so don’t overdo it.

You can then add your broad beans, asparagus etc at the end of cooking and heat it all up together. If you are using normal asparagus you will need to blanch it in boiling water for a few minutes before adding it to the risotto at the end.

Farro Risotto with Asparagus

Farro Risotto with Broad Beans, Asparagus & Poached Egg

Serves 3, vegetarian

  • 300 g Farro (spelt barley) I used whole but pearled or semi-pearled cook quicker
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 bay leaf
  • 1 tsp dried thyme
  • a pinch of chilli flakes (optional)
  • 1 litre veg stock
  • salt & black pepper
  • about 30 g ( a handful) of grated manchego/parmesan, plus shaved to garnish
  • 500 g broad beans still in their pod chambers (as in the picture above)
  • 1 bunch of wild (or not) asparagus, woody ends trimmed off, cut into 1- 2 inch pieces
  • 100 g frozen peas, left to defrost
  • a handful of chopped fresh parsley
  • about 15 basil leaves
  • toasted pine nuts
  • 1 egg per person
  • white vinegar

Remove the broad beans from their chambers, then put them in boiling water for a minute or two, drain, rinse under the cold tap, then squeeze the bright green beans out of their pale jade cases. Discard the cases. If using normal asparagus cook this in boiling, salted  water for about 3 minutes until just tender, drain and run under the cold tap to stop the cooking, set aside.

Heat a few tablespoons of olive oil in a large pan and cook the onion with a pinch of salt over a medium heat for about 4 minutes until softened. Add the garlic, bay leaf, thyme and chilli flakes and cook for another 2 minutes.

At this point you can either:

1) Add in the uncooked farro, stirring to coat for a minute. Heat the veg stock in a small pan until hot but not boiling. Add two ladles of the hot stock to the farro and cook until absorbed then add another two ladles of stock, repeating until the farro is tender but still with a nutty bite. If you need more liquid add some boiling water from the kettle. Season with salt & black pepper.

Or…

2) Add the uncooked farro and the veg stock, bring to the boil, lower the heat and simmer, partially covered until the farro is cooked, tender but still with a nutty bite. Season with salt & black pepper.

Then, when ready to serve stir the peas, broad beans and chopped asparagus into the farro stirring to heat through for a few minutes until cooked. Then stir in the cheese and most of the fresh herbs. Taste for seasoning

For the poached eggs:

Meanwhile, using a pan big enough to hold all the eggs, fill it 2/3 full with water and bring to the boil. Crack the eggs into separate teacups or ramekins.

When the water is boiling, squeeze in about a teaspoon of vinegar and some salt. Remove the pan from the heat, stir it with a wooden spoon very fast to create a little whirlpool then, quickly but gently, slide the eggs into the water, one at a time. Put on a lid and leave for 3 – 3 1/2 minutes.

When the white is cooked, carefully lift the eggs out, one at a time with a slotted spoon onto a double sheet of kitchen paper to drain, cover the tops with another sheet of kitchen paper.

Serve the farro “risotto” in warmed bowls and carefully use the paper and spoon to move the poached egg on top of the farro. Season the egg with a little salt & black pepper and garnish the dish with some shaved manchego/parmesan, the rest of the herbs and the toasted pine nuts.

Farro Risotto with a Poached Egg

Have a Great Weekend Everyone!!

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Sweet Potato Brulee Tart, Lemon Asparagus, Pea, Mint and Feta

20 Mar

Haute Cabriere’s Chardonnay Pinot Noir blend is my favourite white wine in the whole world. The first time we came to Cape Town my Dad ordered a bottle with lunch in Manna. That was it, I was smitten. No wine has ever come close since. It has a slight apricot blush and creamy finish that I just love.

On our next visit to Franschhoek a few years later we had the pleasure of dining at The Cellar Restaurant on the Haute Cabriere wine estate. My Dad, again ordered a bottle (or maybe two) of their Pierre Jourdan Cap Classique sparkling rose. That was the beginning of my love affair with pink sparkling wine. That’s pretty amazing, don’t you think? Two of my favourite wines come from Haute Cabriere.

Ok, now make that three. They have recently added the first Unwooded Pinot Noir to the collection. It’s a light, fruity red that is served chilled. It’s a great summer drink, like a dark rose and it’s easy to drink in the sun. I can vouch for that, very easy!

This year we arrived at the restaurant to find the new outside dining terrace open with spectacular 180 degree views of the Franschhoek valley below. The chef, Ryan had prepared a special 5 Course Vegetarian Tasting Menu for us.  The marriage of food and wine is very important to them, each dish was especially designed to complement a different one of their wines. Normally it is the other way around, the wine is chosen to compliment the food.

We started with  Tomato Gazpacho, tomato pineapple sorbet, peppers, pineapple, cucumber garnish which was served with the crisp sparkling Pierre Jourdan Brut.

Then came a Smoked Cheddar & Green Peppercorn Souffle, ratatouille puree, apple crisps, sweet roasted cherry tomatoes, served with the Unwooded Pinot Noir.

Next was a Summer Vegetable Risotto, peas, parmesan crisps, asparagus, corn served with the Pierre Jourdan Tranquille.

Then the Sweet Potato Brulee Tart, asparagus, tatsoi, pickled artichoke, labneh, basil, sweet potato puree, served with my favourite, the classic  Haute Cabriere Chardonnay Pinot Noir blend.

For dessert we had Banana Parfait, liquid chocolate centre, chocolate vodka sorbet, dried banana, tuille, served with the Pierre Jourdan 100 % Chardonnay Blanc de Blanc.

I apologise for the lack of photos of the food but it was a very hot day and we were sitting under a red umbrella. Consequently all the pictures have a distinctly scary pink hue that was near impossible to get out when I was editing them. Hence the pictures above have a slightly dayglo appearance or I gave up and went for black and white instead!

All of the dishes were beautiful, well-balanced and delicious with the wines. The service was also exceptional. When it came to selecting a dish to recreate at home I had a hard time choosing but in the end it had to be the tart. It goes with my favourite wine after all. I changed a few things adding feta, peas and mint instead of artichokes, labneh and basil and made a spelt flour pastry instead of plain.

Sweet Potato Brulee Tart, Lemon Asparagus, Pea, Mint & Feta

Makes 3 x 10 cm tart tins, Vegetarian. Adapted from the Haute Cabriere Cellar Restaurant recipe

Prep time: 1 hour Cooking time: 25 mins

For the filling:

  • 1 large sweet potato (375 gr), scrubbed & roasted at 200 C for 1 hour (or until soft)
  • 150 ml oat milk (or any milk/cream)
  • 1/2 tsp salt
  • 1 sprig rosemary or thyme
  • 1 egg
  •  a few teaspoons of sugar

While you are roasting the sweet potato make the pastry and put it in the fridge to rest.

Scrape the soft cooked flesh out of its skin into a sauce pan. Add the milk, salt and sprig of rosemary/thyme. Bring to the boil , stirring to combine then remove from the heat and take out the rosemary sprig.

Puree the sweet potato with a stick blender until smooth.  Add in the egg and mix together well. Check seasoning.

For the pastry:

  • 65 gr spelt flour (or plain flour)
  • 35 gr olive oil spread (or butter)
  • a pinch of salt
  • 1 egg yolk
  • iced water (?)

All the ingredients must be cold. Put the flour and diced spread/butter into a food processor and pulse until it resembles crumble mix. Add the egg yolk a bit at a time and pulse until the dough just comes together. You may (or may not) need to add a little iced water to bring it together. Do not over work or it will be tough.

Wrap it in cling film and put in the fridge for at least 30 mins to firm up.

When rested, cut into 3 equal parts and roll them out between two bits of clingfilm to rough circles around 2 mm thick.

Butter and flour you tart tins and lift the pastry circles into the tins, do not stretch the pastry. Press it into the tins evenly. Put back in the fridge to firm up again if you can.

Preheat oven to 180 C.  Prick the bases of the tarts all over with a fork. Place a square of parchment paper in each tart and fill the base with baking beans (any dried beans or rice) to stop it puffing up. Bake for 10 minutes.

Remove the paper and beans and put back in the oven for 5 minutes until lightly cooked.

Pour the sweet potato mix into the tart cases and smooth the tops (you should have some puree leftover to serve with the tarts if you like).

Put back in the oven for 10 minutes. Then sprinkle a thin layer of sugar over the tops and brulee with a blow torch or put under the grill until bubbling and slightly browned (optional).

For the Lemon Asparagus, Pea & Mint Vinaigrette & Feta:

  • 1 bunch of asparagus
  • juice of a lemon
  • salt
  • feta crumbled

Trim the woody ends off the asparagus and cut in half. Bring a small pan of salted water to the boil, squeeze in the lemon juice, lower the heat slightly and cook the asparagus for 3 minutes. Drain and run under the cold tap to stop the cooking, or serve immediately.

  • about 50 gr frozen peas, cooked in boiling salted water
  • 5 or 6 fresh mint leaves, finely chopped, small leaves reserved for garnish
  • a squeeze of lemon juice
  • a drizzle of olive oil
  • a pinch of sugar
  • salt & black pepper

Run the cooked peas under a cold tap to stop the cooking. Squeeze the peas out of their outer casing and mix the bright green pods with the rest of the ingredients and taste.

To serve: Top the tart with the cooked asparagus, crumble over the feta cheese and drizzle the pea & mint vinaigrette around the plate. Garnish the plate with a smudge of the sweet potato puree,  watercress leaves and some small mint leaves.

 

Now all you need is a glass of the Haute Cabriere Chardonnay Pinot Noir to go with it, and so do I…..

For more information about Haute Cabriere wines and The Cellar Restaurant visit their website here.

Warm Potato Salad with Asparagus, Broad Beans and Hazelnut Mint Pesto

28 Apr

This is a great alternative to all those rich mayonnaise based potato salads. It is spring on a plate. Fresh, seasonal, delicious and completely guilt free. I served it warm as a side dish with dinner and then cold for lunch the next day. Both ways were lovely. It would be great for a barbecue or buffet too.

I bought some beautiful baby new potatoes from the market along with fresh asparagus & broad beans. This formed the base of my salad now I just needed  a dressing. My mint plant on the roof terrace is growing like mad with all the rain so I had to use it. A basil pesto would work really well too but I think the mint with the new potatoes is heavenly. The hazelnuts add a slight sweetness which rounds off the flavours and brings it all together.

Warm Potato Salad with Asparagus, Broad Beans & Hazelnut Mint Pesto

serves 2 -3 as a side dish, vegan, gluten-free

  • 300 gr baby new potatoes, cut into 1/2 cm slices
  • 1 bundle fresh asparagus, woody ends snapped off and cut in half or thirds
  • 200 gr broad beans
  • 50 gr toasted hazelnuts, roughly chopped plus extra for garnish
  • 3 tbsp extra virgin olive oil
  • 4 tbsp chopped fresh mint (keep mint stalks) plus leaves for garnish
  • 1 clove garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 finely chopped small spring onion
  • 1/2 tsp salt
  • a grinding of black pepper

Put the potatoes and mint stalks in a large pan of cold, salted water, bring to the boil & cook until just tender. Add the asparagus & broad beans to the potatoes and cook for another 3 minutes. Drain in a colander and remove the mint stalks.

Meanwhile make the pesto. Process the hazelnuts, mint, olive oil, garlic, lemon juice, salt & pepper to a paste. Taste and add more salt if necessary. If you need to add more liquid use olive oil, lemon juice or a bit of veg stock.

If you like you can peel the broad beans at this point if the skins are tough and you want a brighter green colour. Tip the potatoes, beans, asparagus and spring onions into a bowl, pour over the pesto and mix everything together well. Check seasoning again.

Serve straight away sprinkled with some chopped hazelnuts and mint leaves or store, covered in the fridge until about 10 minutes before you want to serve it. Let it come to room temperature then garnish as above.

This is a really elegant, flavourful side dish that can be adapted to what is in season or what you have in the fridge. Green beans would be nice if you don’t have asparagus and try swapping the mint/hazelnut for parsley/almond pesto.

It has just occurred to me that this is the perfect dish to take to a Royal Wedding party tomorrow. Everyone seems to be watching it on TV at someone’s house and taking something for the buffet. I must be the only person who won’t be watching it. It’s The Washer Up’s only day off so we are going out and getting our hair cut instead…. It’s not like I won’t see the dress or anything. I’m sure there’ll be nothing else on the TV for days……..

Good Luck Kate, you’re going to need it!!

Asparagus and Spring Garlic Custard Tart

5 Apr

These pretty little hairy bulbs are spring garlic. Also known as young garlic, green garlic or garlic shoots. They look a lot like spring onions but have a sweet, mild, fresh garlicky flavour. They can be used in place of garlic in any dish and because they have a more delicate flavour can also be used raw in salads as you would a spring onion. In Spain they are called ajos tiernos or ajetes and are used frequently in cooking. One of the most popular dishes is revuelto de ajos tiernos which is eggs scrambled with spring garlic.

This is actually a combination of two recipes put together. The first for an Asparagus Tart from The Art of the Tart and the second for Wild Garlic Custards with Cheddar & Mustard Straws from Terre a Terre. I changed the puff pastry cheese straws for a puff pastry tart and mixed the asparagus into the garlic custard. I wanted a savoury version of a Portuguese Custard Tart type thing.

If I was to do it again I would probably use a blind baked short crust pastry case instead of puff as the base of my tart was undercooked even though I part baked the tart shell before filling it with the custard. Either that or part bake it for longer, say 15- 20 minutes instead of the 10 minutes I gave it. If you are buying a part baked tart case you can miss out the mustard seeds & grated cheese as I don’t think they will stick to the cooked pastry.

Asparagus & Spring Garlic Custard Tart Recipe

serves 4-6, vegetarian

  • a 9 or 10 inch shortcrust pastry case (bought or homemade)
  • 1 tsp mustard seeds (optional)
  • a sprinkling of grated manchego, cheddar or parmesan (optional)
  • 1 egg, beaten with a little milk
  • 50 gr spring garlic, finely chopped
  • a handful of chives, finely chopped
  • 50 ml whole milk. I used goat’s milk
  • 2 eggs
  • 2 egg yolks
  • 150-200 gr cream cheese (depending on the depth of your tart)
  • salt & black pepper
  • freshly grated nutmeg
  • a bundle of asparagus, snapped and woody ends removed
  • a handful of grated manchego, cheddar or parmesan

Preheat the oven to 200 C. If you have made your own pastry case, bake the pastry blind (by putting some greaseproof paper in the case and filling it with a layer of dried beans) for 15 minutes. Then remove the beans & paper and brush the base with the egg wash and sprinkle over the mustard seeds, grated cheese. Prick all over the base with a fork and return to the oven for 5 minutes. Remove the pastry case from the oven to cool and turn the oven down to 180 C.

Cook the asparagus in salted boiling water for 3 minutes, drain, run under cold water and set aside to cool. Put the finely chopped spring garlic, chives and milk in a bowl or food processor and blend on high until smooth.  Mix the eggs & egg yolks with a fork and stir them into the cream cheese, then add the garlicky milk mix and beat together until smooth. Season with salt, pepper and a little grated nutmeg.

Spoon or tong the cooked asparagus into the tart case evenly then pour over the garlic custard. Sprinkle over a little grated cheese and cook for 25 – 30 minutes until just set and slightly browned. Leave to cool for 10 minutes before serving.

Serve with a green salad for lunch or with some buttery baby new potatoes for a more substantial dinner. Garnish with some more chopped chives and enjoy this celebration of spring flavours!!

The First Days of Spring: Grilled Asparagus and Soft Boiled Duck Egg Brunch

22 Mar



Nothing says “Spring” more to me than asparagus. The fresh green spears make an appearance a lot earlier here in Spain than in the UK but I still wait until Spring to buy them.  I bought some this week for the first time this year and wanted the first of many asparagus dishes to be a simple celebration of this unique, delicious vegetable.

The Washer Up is working with someone who keeps ducks & chickens at the moment and he, very kindly, gave us some duck eggs to try. I have eaten a duck egg once before, it was on top of a salad I ordered in the restaurant in Harvey Nichols in Leeds (those were the days)!  They have a slightly richer, creamier flavour than a normal egg but nothing to be scared off.  I’ve never cooked with duck eggs before so I thought a simple soft-boiled duck egg would sit very happily on top of my grilled asparagus.  Eggs also represent Spring, rebirth and new beginnings so perfect for my first days of Spring brunch.

I really can’t call this a recipe but here is what I did:

Soft Boiled Duck Egg & Grilled Asparagus Brunch

serves 1, vegetarian

  • 1 bundle of fresh asparagus
  • 1 duck egg
  • extra virgin olive oil
  • lemon juice
  • salt & pepper
  • shaved manchego or parmesan
  • toasted brown bread (if you like)

Carefully put the duck egg into boiling water and then turn the heat down to medium high. Boil for 6 or 7 minutes depending on the size of your duck egg. Cut off the woody ends of the asparagus and put into the boiling water with the egg for 2 or 3 minutes.

Preheat your grill to hot and place the blanched asparagus on a sheet, drizzle with olive oil, salt & pepper, roll to coat evenly then put under the grill for a few minutes to brown slightly. Rolling to cook the other side half way through.

Toast your bread if using. After 6 or 7 minutes drain the water out of the pan and run the cold tap over the egg in the pan until cool enough to handle. Roll the egg gently on your counter to break the shell and peel the egg.

Transfer the asparagus to a plate with a slotted spoon, drizzle with little more olive oil, squeeze over some lemon juice and place the egg on top. With a knife cut into your egg to reveal the soft centre, season the egg with salt &  pepper and then finish off the dish by shaving over some manchego or parmesan. Butter your toast and serve on the side.

Enjoy the first days of Spring in pictures taken while walking the dog…

Rufus in the Spring…!!

Our lily at home….

 Ya es Primavera!!

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

Enjoy!

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