Asparagus with parsley and anchovies

Now this little dish was a complete accident, created out of boredom while working in a kitchen l would describe as  ‘HELLS KITCHEN’. The person I leased it off wouldn’t let me have control of the kitchen and would scare off the customers with her witch like looks from the cartoon The Sword and the Stone and her attitude stank like a farting pig.

I would find her in my kitchen at times reassembling my dishes and hiding produce.

Very odd indeed!! It was in a beautiful location, but sadly this venture didn’t work out and I had to extract myself very quickly, a bit like getting rid of a rotten tooth!!!

Last thing I heard she had joined a black magic cult and her poor broken husband was taken away in a straight jacket  ‘NO JOKES”.

Again simple, but effective, poach the asparagus in chicken stock for 3mins then put into ice cold water, leaving the stock to one side.

Get yourself a juicer and blend the magic mix:

  • Bagful of fresh parsley
  • Spoon full of pine nuts
  • Juice of one lemon
  • tsp of cider vinegar
  • 3 x little buggers, anchovies
  • Salt / pepper
  • 3 tsp of extra virgin olive oil

Method:

Blitz the above ingredients until silky and smooth.

Poach a hen’s egg or duck egg in the chicken stock until soft.

Place the asparagus on a large plate, drizzle dressing all over in a circular rotation and place the egg on top.

Amazing starter, lunchtime dish or a light treat for yourself!! 

Asparagus with parsley and anchovies

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