Fresh English Asparagus

Recipe created by Rayner Muller, Head Chef at Muckrach Country House Hotel

Ingredients
Poached Free range hens egg
4 eggs
2 tbsp of white wine vinegar
British asparagus

16 asparagus spears
salt
black pepper
Grain mustard dressing

25g of grain mustard
50ml of olive oil
10ml of white wine vinegar
1 1/2 tbsp of honey
To plate

4 slices of Parma ham
1 tbsp of chives, finely chopped
salt
black pepper

Method:
Combine the mustard, olive oil, honey and vinegar and mix well to create the vinaigrette. Set aside
· 50ml of olive oil
· 1 1/2 tbsp of honey
· 10ml of white wine vinegar
· 25g of grain mustard
2
Prepare the asparagus by removing the woody bases and peeling
· 16 asparagus spears
3
Bring 2 large pans of water to the boil and heavily season one of them with salt. Add 2 tbsp of vinegar to the other one
· 2 tbsp of white wine vinegar
4
Crack the eggs into 4 individual cups and, using a whisk, stir the vinegar water vigorously to create a whirlpool. Working quickly, gently place the eggs one by one into the center of the whirlpool and allow the water to simmer
· 4 eggs
5
Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and keep warm
6
In the last minute of egg poaching time, place the asparagus in the salted water and boil for 1 minute until tender. Remove, season with salt and pepper and keep warm
· salt
· black pepper
7
On four warm serving plates divide the asparagus spears and place a slice of ham over them. Top with a warm egg and drizzle with the vinaigrette. Season the top of the eggs with salt and pepper and sprinkle with some chopped chives
· 4 slices of Parma ham
· 1 tbsp of chives
· black pepper
· salt