Ingredients

  • 4 slices of sourdough
  • Leaves from two tarragon sprigs
  • 3-4 tbsp softened butter
  • 800g asparagus
  • 4 free-range eggs
  • Olive oil
  • Garlic clove

Method

  1. Chop the tarragon and mix into the butter. Place on greaseproof paper and roll into a log. Chill in the fridge for 30 minutes, until firm.
  2. Trim the stalks from the asparagus. Lightly coat in olive oil, season well and chargrill in a pan for about 4-6 minutes or until cooked.
  3. Meanwhile toast the sourdough, drizzle with olive oil and rub with a garlic clove. 
  4. Poach the eggs for about two minutes in gently simmering water.
  5. Toss the asparagus in a little tarragon butter and season well. Arrange on top of the toasted bread. 
  6. Cut 4 rounds of tarragon butter, place one on each serving of asparagus and sit the poached eggs on top.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 26 April 2014

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