Green Asparagus With Pea Puree, Fried Egg, Sun-Dried Tomatoes And Prosciutto
Every once in a while I go through my old recipes to look for ones that need improving, mostly photo-wise. Today’s recipe is one that I originally created nearly 3 years ago and I hadn’t actually made it since. So I decided to remake it, modify the ingredients a little bit to balance the flavours out more and to completely reshoot it. It’s turned into a fantastic meal you can have for breakfast, brunch or lunch! It’s a little bowl of sunshine filled with spring/summer flavours: asparagus, fresh mint, basil and chives and some sun-dried tomatoes.
It’s really easy to make and if you’re expecting guests you can make the pea puree beforehand, boil the asparagus beforehand and just pan fry them for a minute when your guests are waiting and you’ll then have their plates ready within 5 minutes (once your eggs are fried you are good to go!)
The Irish and British asparagus season begins in April (you can easily find out when something’s in season on the Bord Bia website) and ends in July. So if you want to buy them local you only have a few months to do so!
|5 mint leaves|
|2 spring onions|
|10 basil leaves|
|200g Garden peas|
|8 sun-dried tomatoes, thinly chopped|
|75g lettuce (lamb's lettuce is great)|
|12 slices of prosciutto|
|Small mint leaves for decorating|