Dunsley farm egg, asparagus, wild garlic pesto, and Culture Bakery sourdough
Recipe by Scott Barnard of Crockers Tring
Serves 4
For the wild garlic pesto
The following quantities makes plenty of Pesto – save what’s left for a pasta dish:
INGREDIENTS:
250g wild garlic
25g raw wild garlic
75g olive oil
75g vegetable oil
120g toasted pine nuts ( or whatever is in the cupboard)
50g grated Pecorino
Salt to taste
4 turns of black pepper
METHOD:
Wash the wild garlic and blanch in lightly salted boiling water, then place into ice water to cool quickly, dry between paper towel
Blend the cooked and raw wild garlic until smooth
Add the pine nuts and lightly blend
Add cheese and season
Lightly blend again
Check seasoning and store in a jar
For the hens egg
INGREDIENTS:
4 x eggs from Dunsley farm (Tring)
Good knob of butter
Little dash of vegetable oil
METHOD:
Place a large frying pan over a medium heat
Add oil and butter and melt and turn heat to low
Season the pan and crack eggs into the foaming butter
Slowly cook the eggs sunny side up
For the asparagus
INGREDIENTS:
2 x bunches of thick asparagus (Grooms Farm Shop)
Knob of butter
100ml water
Salt
METHOD:
Remove bottom woody parts from the asparagus and peel
Bring water, butter and salt to the boil
Add asparagus and simmer for 4 minutes check with a cake tester
Drain on paper towel
For the sourdough
INGREDIENTS:
1 x loaf of Wills sourdough from Culture Bakery
available at P.E.Mead & Sons farm shop
Olive oil
Salt
METHOD
4 x nice thick slices sourdough
Drizzle with oil and season
Grill sourdough until golden
Plating
1 good spoonful of pesto into the middle of the plate
Place egg on top of pesto and season yolk
Followed by asparagus spears
and grilled sourdough
Tuck in and enjoy
