Valentine Warner's asparagus with soft egg recipe

Name: Valentine Warner's asparagus with soft egg recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove of good garlic (no green shoots); 1 small sprig rosemary; 1 egg yolk; 70 g (2.5oz) white anchovies (vinegared in oil, not the brown salted ones); 50 ml (1.8fl oz) whole milk; 60 ml (2.1fl oz) olive oil; 1 splash of double cream (optional); 3 whole eggs; 4 bundles of British asparagus, washed & trimmed; 1 pinch salt and pepper for seasoning

Servings: persons

1
Finely chop the garlic, the sprig of rosemary and put in a small bowl with the egg yolk and anchovies.
2
In a small pan warm the milk taking it off just before it simmers.
3
Pour over the anchovies and blitz with a stick blender.
4
Pour in the olive oil very slowly until you have a nice creamy dressing.
5
This sauce can be finished with a little double cream (50mls).
6
Place eggs in pan of cold water.
7
Bring water up to the boil and then boil for 4 1/2 minutes, drain and cool quickly in cold water.
8
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 1/2 minutes, drain the run under cold water, dry thoroughly.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 clove of good garlic (no green shoots), 1 small sprig rosemary, 1 egg yolk, 70 g (2.5oz) white anchovies (vinegared in oil, not the brown salted ones), and more.

Yes, Valentine Warner's asparagus with soft egg recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!