Off Duty Chef: Bringing It Home airs Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serves 2
- 6 large green asparagus
- 2 slices sourdough
- 50ml olive oil
- 1 tbsp dried chilli flakes
- Zest of 1 lemon
- 2 large eggs
- Feta cheese (to crumble)
- Fresh mint
- Dil
- Sea salt
Method
- Place a pot of boiling water on the heat, season heavily with equal quantities of sea salt and caster sugar.
- Cut the bottom 1/3 off the asparagus as this is often woody and unpleasant to eat, lightly peel the exterior skin with a peeler and set aside for cooking.
- To make the oil, place the olive oil in a small saucepan with the chilli flakes, fry over a medium heat for a minute until the oil starts to go slightly red. At this point, remove it from the heat and grate in the zest of a lemon. Keep the rest for juice later
- To cook the egg, place them in a small pot of cold water. Bring them to the boil and cook for 4 minutes before draining away the boiling water and running the eggs under a cold tap for a minute. Tap the shell on a work surface and then peel away the skin carefully, making sure the egg doesn't split.
- Now to assemble, get the sourdough toasting and drop the asparagus into the boiling water.
- Cook for approx. 2 minutes or until the stalks are just soft. Remove and place on the toast on the plate. Spoon the lemon and chilli oil on top. Slice the soft boiled egg and season the yolks with salt and pepper, crumble over the feta and herbs and serve on top.
