Around this time of year I would encourage everyone to venture out into the surrounding countryside and buy a bunch or two of local Asparagus.
The Asparagus season in Worcestershire begins in late April early May and now runs into early June. Some consider Asparagus to be the king of vegetables, and others just roll their eyes when they hear such talk but if you make the effort to drive into the country you too will appreciate the huge difference between something grown locally and just pulled out of the ground that morning and Asparagus from the supermarket with 10,000 air miles on it.

Ingredients
4 large free-range eggs
16 Asparagus Spears
Juice and Zest from 1 large lemon
6-½ Tbsp extra virgin olive oil
½ Tbsp chopped coriander
25cl Balsamic vinegar
100g Prosciutto ham
50g sun-blushed tomatoes
1Tbsp White wine vinegar
1 Small bag of mixed leaves
2 pinches of sea salt

Method
1. Line up the tops of the Asparagus spears and trim off the bottom 5cm (2”), then peel the bottom of each spear to ensure any tough skin is removed.
2. Pour the balsamic into a small nonstick saucepan; simmer on a medium low heat to reduce the vinegar until it is syrupy.
3. Pour the balsamic into a small and cling wrap to prevent further evaporation.
4. As it cools check that the consistency is thick enough to lace across a plate making a zigzag pattern.
5. Wash and drain the mixed leaves well, using a salad spinner if you own one.
6. Using a pan large enough for the asparagus to lie flat in, fill with boiling water and a couple of pinches of sea salt.
7. Mix the lemon zest and juice with 6Tbsp olive oil and add the coriander and season to taste.
8. Cook the Asparagus for about 4-5 minutes then cool down completely in cold water, and then drain in a colander.
9. Bring a medium-sized pan of water to the boil, season with salt and pepper and add the white wine vinegar.
10. Place a small handful of salad leaves in the center of four dinner plates.
11. Poach the eggs 1 at a time for 3-4 minutes (so that the yolk is still soft) then remove and drain on a warm plate.
12. Warm the Asparagus in a non-stick frying pan using the remaining ½ tbsp olive oil.
To Serve
Lay 4 Asparagus spears on each plate, on top of the leaves.
Then carefully top with a poached egg.
Decorate with the prosciutto and sun-blushed tomatoes then drizzle with a little of the lemon dressing.
Finally lace a zigzag of the reduced balsamic across each plate and serve.

Chef’s Tips
This dish is all about timing so why not try halving the recipe and make 2 portions to begin with.

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