CHARGRILLED ASPARAGUS WITH CRISPY HEN’S EGGS & HERB DRESSING
A Cookery School favourite, we love to serve this as a protein-rich breakfast, a first course at a dinner party or as a light spring lunch.
Keywords
- CHARGRILLED ASPARAGUS WITH CRISPY HEN’S EGGS & HERB DRESSING
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.daylesford.com.
Cooking tools:
- Immersion blender
- Chargrill pan
- Kitchen scale
- Saucepan
- Slotted spoon
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Pitcher
- Stove
- Paper towel
- Plate
Ingredients
- 3 organic eggs
- 50g plain flour
- 100g fine breadcrumbs
- 1 bunch asparagus spears
- 6-8 spring onions
- handful of basil leaves
- handful of mint leaves
- 75ml extra virgin olive oil
- squeeze of lemon juice
- salt
- pepper
- oil for frying
- pea shoots to serve (optional)
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