Taste Buds magazine logo

Chargrilled aspargus sourdough with poached egg and tarragon butter

Chargrilling is a great way to cook asparagus, and dipping it in a runny egg yolk is a great way to eat it!


  • 4 slices of sourdough
  • Leaves from two tarragon sprigs
  • 3-4 tbsp softened butter
  • 800g asparagus
  • 4 free-range eggs
  • Olive oil
  • Garlic clove


  1. Chop the tarragon and mix into the butter. Place on greaseproof paper and roll into a log. Chill in the fridge for 30 minutes, until firm.
  2. Trim the stalks from the asparagus. Lightly coat in olive oil, season well and chargrill in a pan for about 4-6 minutes or until cooked.
  3. Meanwhile toast the sourdough, drizzle with olive oil and rub with a garlic clove. 
  4. Poach the eggs for about two minutes in gently simmering water.
  5. Toss the asparagus in a little tarragon butter and season well. Arrange on top of the toasted bread. 
  6. Cut 4 rounds of tarragon butter, place one on each serving of asparagus and sit the poached eggs on top.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The MayJune 2020 issue of Taste Buds is out now