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Asparagus, poached egg, courgette tagliatelle, parsley and basil aioli Recipe

Ingredients for people

    Part one of the recipe
  • Green asparagus : 2 bunch
  • Olive oil : 50 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn

  • Part two of the recipe
  • Whole egg(s) : 6 whole
  • White wine vinegar : 60 ml
  • Maldon salt : 0 pinch(es)

  • Part three of the recipe
  • Carrot(s) : 3 whole
  • Courgette(s) : 3 whole
  • Flat leaf parsley : 0.25 bunch
  • Garlic clove(s) : 1 whole
  • Olive oil : 100 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 0 Turn

  • For the rest of the recipe
  • Basil : 0.25 bunch
  • Flat leaf parsley : 0.25 bunch
  • Egg yolk(s) : 2 whole
  • White wine vinegar : 50 ml
  • Garlic clove(s) : 2 whole
  • Olive oil : 150 ml
  • Sunflower oil : 150 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn

  • For the garnish(es)
  • Pea shoot(s) : 1 bunch
  • 1Part one of the recipe

    Fill a large pan full of salted water and bring to the boil. Cut an inch off the end of the asparagus and cut the asparagus to form batons of roughly 6cm long.

    When the water is boiling cook the asparagus for 2 minutes until tender. when tender, remove from the boiling water and run them under cold water.

    When the asparagus is cold, coat it in the salt, pepper and olive oil and set aside ready to be served.

  • 2Part two of the recipe

    Fill a large saucepan with water and add the white wine vinegar and bring it to the boil.

    When the water is boiling crack the eggs directly into it and allow to poach for 3 minutes until the white is cooked but the yolk is still runny.

    Remove the eggs from the water after 3 minutes.

    Coordinate your timings so the egg can be served and eaten immediately.

  • 3Part three of the recipe

    Fill a large pan wit salted water and bring to the boil.

    Peel the carrots. Top and tail the courgette and the carrot and cut in lengthways into 1/2 cm thick slices. When they are all cut, slice again so they resemble the size of tagliatelle. Keep the carrot and courgette separate.

    When the water is boiling add the carrot and boil for one minute. After one minute add the courgette and cook for a further minute. Remove the vegetable from the boiling water and cool them down in cold water.

    whilst the vegetables are cooling, finely chop the garlic and the flat leaf parsley.

    Place all the ingredients in a large bowl with the olive oil and salt and pepper.

  • 4For the aioli

    Finely chop the flat leaf parsley, basil and the garlic. Place the egg yolk and the vinegar in a bowl along with the garlic and whisk together until light a fluffy. At this stage start slowly adding the oil whilst continuously whisking. Eventually when all the oil is added, mix in the seasoning and the fresh herbs.

  • 5To serve

    Place the courgette and carrots in the bottom of the bowl neatly followed by the asparagus on top and finish with the warm poached egg and some pea shoots for extra colour

Chef's tip

«For a more luxurious dish, use a duck egg as they are richer in flavour. Duck eggs are more substantial so could be used for a main course instead.»

A perfect option for vegetarians. Warm asparagus finished with a soft poached egg with a garlic and herb based mayonnaise.

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(3 votes)

  • Preparation  20mins
  • Cooking time  10mins
  • Rest time  0h