by Cafe St Honoré

"Asparagus 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 organic egg, some watercress and radishes. We grow wonderful asparagus here in Scotland, so please try to avoid Peruvian asparagus, it’s been over-farmed and damages the ecosystem due to the irrigation required."

Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4


Allow 4 spears of asparagus each person
4 organic eggs, a few days old are easier to peel
A big bunch of British watercress
A few radishes
4 tablespoons of organic extra-virgin olive oil
Good salt and pepper


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.