A recipe for spring from Claire Thomson’s ” Home Cookery Year”.
Ingredients
- 300 g slim asparagus trimmed and cut into 2 inch pieces
- 60 g wild garlic (or use spinach, sorrel or watercress) finely shredded
- 200 g clotted cream or mascarpone
- 30 g unsalted butter plus more softened for the crumpets
- 8 free range eggs beaten
- 50 g parmesan or caerphilly grated
- 8 crumpets
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to !80 C, 160 Fan, Gas 4. Bring a pan of well salted water to the boil and boil the asparagus for 1-2 minutes until just tender. Drain well.
- Mix half the wild garlic into the clotted cream or mascarpone and season well.
- Melt the butter in a large ovenproof frying pan and add the asparagus together with the remaining wild garlic. Cook over a moderate heat for a couple of minutes.
- Season the beaten eggs with salt and pepper and add to the pan, evenly spreading out the asparagus.
- Spoon half the creamy wild garlic mixture over the eggs then sprinkle with the cheese and bake in the oven for 8-10 minutes until lightly golden on top and barely cooked in the middle.
- Toast the crumpets and butter generously. Spread with the remaining clotted cream mixture.
- Remove the eggs from the oven and dollop spoonfuls on top of the crumpets. Serve immediately.
Share this Recipe
Powered byWP Ultimate Recipe