• 1 bunch of asparagus
• 1 tbsp olive oil
• 4 farm eggs
• 100g butter
• 6 anchovies
• 2 tbsp sea salt flakes • sprinkle of dried flower petals • 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 petals and serve in a little bowl. Lightly steam the asparagus for about four minutes. 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.
Theonista kombucha, lemon Equinox flavour