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
4 free-range eggs
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.
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.
Meanwhile toast the sourdough, drizzle with olive oil and rub with a garlic clove.
Poach the eggs for about two minutes in gently simmering water.
Toss the asparagus in a little tarragon butter and season well. Arrange on top of the toasted bread.
Cut 4 rounds of tarragon butter, place one on each serving of asparagus and sit the poached eggs on top.
Recipe by Jody Spencer
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