Asparagus with parmesan, crispy mint, lemon zest and a poached egg by Carlos García-Rodríguez, Head Chef of The Priory Bay Hotel

Green Asparagus
Parmesan Reggiano – shavings and finely grated
Mint Leaves – soaked in a sugar syrup then dried until crispy
Lemon Zest – in a Sugar Syrup
1 x Poached Free Range Egg
Beef Stock

This is a excellent way of creating a light dish with local asparagus that with a little preparation can be cooked and on the table in less than 20 minutes.

Take some mint leaves, soak in a sugar syrup then slowly dry until crisp. (Best done the day before and left to dry overnight)

Finely grate a lemon and add the zest to a warm sugar syrup.

Lightly poach a local free range chicken egg.

Fine grate some parmesan on onto a dinner plate.

Grate some larger parmesan shavings.

Warm a little beef stock.

Cook the asparagus in a little oil and water adding a dash of white wine when the it starts to become tender. (Approx 10 minutes)

To Finish:

Drain the Asparagus and roll in the grated parmesan. Put onto a clean serving plate and place the poached egg on top. Dress with a little beef stock, lemon zest and syrup. Sprinkle a few parmesan shavings and some of the crispy mint leaves. Eat with a crisp white wine.