Springtime As­para­gus

Serves 4

South African Country Life - - Country Chefs -

• 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

METHOD

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.

Bev­er­age sug­ges­tion

Theon­ista kom­bucha, lemon Equinox flavour

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