Aycliffe Today’s resident chef Debbie Elizabeth serves up a weekly mouthwatering suggestion specially for our readers…
This week…
Warm British asparagus with lentil salad and poached egg
Serves: 2
Preparation time: 15 minutes
Cooking time: 25 minutes
You will need
1 bundle of British asparagus
3 tbsp olive oil
1 small red onion, finely diced
2 sticks celery, finely chopped
1 clove garlic, crushed
1 small red chilli, de-seeded and finely chopped
400g can brown lentils, drained
150g baby cherry tomatoes, sliced in half
2 large free range eggs
3 tbsp chopped fresh coriander
Salt and freshly ground black pepper, to taste
Method
1. Preheat oven to 200°C/gas mark 6. Trim the woody ends from the asparagus and brush the spears with one tablespoon of oil. Place the asparagus in shallow oven proof dish or roasting tin, season with a little salt and freshly ground black pepper and cook for six to eight minutes or until tender.
2. Heat the remaining oil in a non-stick frying pan, add the onion, celery, garlic and chilli and sauté over a low heat for five to ten minutes or until onions are soft.
3. Add the lentils and tomatoes and cook for a further five minutes or until the lentils are hot. Remove from the heat and stir in the coriander.
4. To poach the eggs, place a large saucepan of water on the hob and bring to a fast rolling boil. Crack the eggs into the boiling water and immediately lower the heat to low-medium for two minutes.
5. Divide the lentil mixture between two serving bowls, lay the asparagus over the lentil mixture. Using a slotted spoon remove the eggs from the water and gently place on the asparagus, break the eggs open slightly to allow the yolk to run out. Sprinkle over the coriander and serve immediately.