Ingredients
- For the sauce vierge:
- 2 large tomatoes
- 1 tbsp capers
- Handful fresh chives, diced, plus extra for garnish
- Handful fresh dill, chopped
- 2 tbsp olive oil
- Juice and zest of one lemon
- Sea salt
- 10 asparagus spears
- 1 tbsp caster sugar
- 1 tbsp sea salt
- 2 tbsp clear malt vinegar
- 2 eggs
- Start by making the sauce vierge. Quarter the tomatoes, then remove and discard the seeds. Finely dice the tomatoes, then place in a bowl. Add the capers, chives, dill, olive oil, lemon juice and zest and stir together. Adjust the seasoning with some sea salt, then set aside.
- Cut the bottom third off the asparagus spears as this is often woody and unpleasant to eat, then lightly peel the exterior with a peeler.
- Place two medium-sized saucepans on the heat and add freshly boiled water from the kettle to both. Add the caster sugar and sea salt to one saucepan of water and bring the water to a simmer. Place the trimmed asparagus spears in the seasoned water and blanch for three minutes, then remove.
- To poach the eggs, add the clear malt vinegar to the other saucepan of simmering water. Carefully crack the eggs into the water and cook for two minutes (for soft-poached eggs), then remove them with a slotted spoon and place on kitchen paper to strain off excess water.
- To serve, place the blanched asparagus spears on to two serving plates and add a poached egg to each. Spoon on some of the sauce vierge and garnish with some more chopped herbs.
