Asparagus in Egg Sauce

Ingredients:

900g pencil-thin asparagus, trimmed
freshly-grated zest of 1 lemon
juice of 1 lemon
60ml dry white wine
45g finely-chopped flat-leaf parsley
4 tbsp butter
2 hard-boiled eggs, cooled and peeled
salt and freshly-ground black pepper, to taste

Method:

Brig a large pan of lightly-salted water to a boil, meanwhile prepare an ice bath in a large bowl. Once the water is boiling plunge in the asparagus and cook for 30 seconds. Drain and immediately plunge in the ice bath to stop any further cooking. Remove from the ice bath with a slotted spoon and set aside on kitchen paper to drain.

In the meantime, chop the eggs and force through a sieve then add half the butter to a frying pan and stir-in the egg. Fry for 1 minute then add the lemon juice and white wine. Bring the mixture to a boil then add the asparagus and the remaining butter. Season with salt and black pepper then toss to combine and cook until heated through (about 2 minutes). Transfer to a warmed plate, garnish with the grated lemon zest and serve.

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