Neil’s Asparagus and Soft-Boiled Eggs, Watercress & Radish
Prep time: 15 mins
Cook time: 5 mins
16 asparagus spears
4 eggs, a few days old are easier to peel
a big bunch (about 80g) of British watercress
a few radishes (about 4)
4 tablespoons of extra-virgin olive oil
good salt and pepper
Veg Portions / Serving: 1
Recipe donated by Neil Forbes for Veg Power. Recipe by Neil Forbes. Photography by Paul Johnston | pauljohnsonphotography.co.uk
I love this asparagus and soft-boiled eggs recipe. Seasonal asparagus is so good, and always tastes best when treated simply. Just blanched in boiling salted water and dipped in melted butter is delightful. But here I have added a soft-boiled egg, some watercress and radishes. We grow wonderful asparagus here in Scotland, and buying as local as possible from where you are in the UK often means you save some money in the process!
Firstly, bring a pan of water to the boil, then add the eggs and cook on a rolling boil for 5 to 6 minutes. Remove the eggs from the water and refresh under cold running water. Whilst they are cooling peel them carefully.
Remove the bottom of the asparagus spears, roughly the last inch or two. Then peel two inches at the bottom of each spear to remove any woody parts. If it’s young asparagus, this may not be required.
Bring a pot of seasoned water to the boil and blanch the spears for 2 to 3 minutes. Remove from the water and season.
To serve, arrange the asparagus on plates and garnish with a trickle of extra-virgin olive oil. Place an egg on top and cut to reveal the yolk. Garnish with a few watercress leaves and some slices of radish.
Kids in the kitchen:
Get the kids to peel the eggs by rolling the eggs around on the table to crack the shell before they start peeling. Snapping the asparagus is also fun, and they can measure the oil, too.
Mimi Spencer & Sam Rice