Try this delicious French recipe.
- 12 baby leeks
- 12 asparagus
- 6 free-range eggs
- 120 g parmesan
- 12 slices of rustic bread cut thinly
- for the vinaigrette:
- olive oil
- peanut oil
- balsamic vinegar
- sweet soy sauce
- handful of chopped chervil
- fresh ground black pepper
- Wash and trim the leeks. Wash the asparagus and trim the bottom of them, peeling a little if necessary.
- Boil two large quanties of salted water in pots. Wash the chervil and chop most of it keeping a few nice leaves back.
- Mix 6 parts of olive oil to 2 parts peanut and emulsify these by whisking them with 2 parts soy sauce and three of balsamic. Add salt, pepper and all of the chopped chervil.
- Plunge the leeks into the first of the two boiling saucepans, then four minutes later put the asparagus in the second. Thus the two vegetables will be perfectly cooked at the same time. Remove, leaving the water in the pot and drain after a couple more minutes, keeping them warm between two plates.
- Place all the eggs into the boiling water and leave to cook for 5 minutes. After this time, place in the sink and run cold water on them to arrest the cooking. Carefully remove the shells.
- Lightly toast all the slices of bread.
- Arrange the asparagus and leeks on a serving plate. Place an egg, sprig of chervil and on a slice of bread and place on the plate. Season with the vinaigrette and shavings of parmesan.
- When serving, make an incision with a sharp knife in each egg to reveal the soft yolk.
More by Eamon Ó Cathain:
- Steamed Baby Leeks With Mustard Sauce And Hard Boiled Eggs
- Chorizo with Haricot Beans and Red Wine
- Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes