Serves 6
2 bundles British asparagus
Zest of 1 unwaxed lemon
Juice ½ lemon
2 tbsp flat leaf parsley very finely chopped
1 clove garlic crushed
Salt and pepper for seasoning
50g freshly grated breadcrumbs
1 clove garlic whole
Oil for cooking
Finely chop the garlic, the sprig of rosemary and put in a small bowl with the egg yolk and anchovies.
In a small pan warm the milk taking it off just before it simmers. Pour over the anchovies and blitz with a stick blender. Pour in the olive oil very slowly until you have a nice creamy dressing. This sauce can be finished with a little double cream (50mls)
Place eggs in pan of cold water. Bring water up to the boil and then boil for 4 ½ minutes, drain and cool quickly in cold water.
In a separate pan put the asparagus in enough boiling water to cover it bring back up to boil and cook for no more than 1 ½ minutes, drain the run under cold water, dry thoroughly.
Side by side arrange 5 stems of asparagus on each plate, swiftly cut the eggs in half so not to let the middle run out and place each half on the asparagus, season the egg with salt & pepper before drizzling over some of the dressing.