Tatler Homes Philippines

Springtime Asparagus Dish



1 bunch of asparagus

1 tbs olive oil

4 farm eggs

1oog butter

6 anchovies

2 tbsp sea salt flakes

1 sprinkle of dried flower petals 1 handful of foraged chickweed

To make the anchovy butter, blend the anchovies in softened butter until you reach a smooth consistenc­y. Fill little butter dishes and put in the fridge to set.

For the flower salt, mix the sea salt and flower petals and serve in a little bowl.

Lightly steam the asparagus for about 4 mins. Do not overcook as you want to retain the green colour and crisp texture. Toss in olive oil before serving.

Soft boil the farm eggs, peel and place on the chickweed and serve with asparagus, anchovy butter and flower salt. For a heartier meal, include a basket of sliced assorted farm breads.

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