Try this refreshing recipe that will cool you down this summer from Shibden Mill Inn.
Grilled asparagus with poached hens egg, parmesan and balsamic rocket & wild garlic
300g of green asparagus
2 hen’s egg
2 leafs of wild garlic
Salt & pepper
2tbsp white wine vinegar
Firstly, bring a pan of water to the boil and add the white wine vinegar, turn the heat down and simmer.
Wash the rocket and wild garlic in ice cold water and set aside.
For the asparagus, season with salt and pepper, grill over hot grill for 5 minutes till soft and brown not charred (they will taste bitter) turn each spear 1/4 every minute to stop from burning and so they cook evenly.
At the same time crack the eggs into the simmering water and cook for 6 minutes, place the asparagus spear on a plate with rocket and wild garlic on top along with the poached egg on top of the salad, squeeze the lemon juice over and grate the cheese.
Finish with a drizzle of rapeseed oil and enjoy!