Belle House’s Salad of Birlingham Asparagus

Belle House’s salad of Birlingham asparagus with deep fried poached egg and balsamic vinegar

ingredients

• 7 spears of asparagus
• 1 poached egg (trimmed)
• 1 peeled potato (Maris Piper)
• Butter
• Salt
• Oil for deep frying
• Aged balsamic vinegar
• Red vein sorrell

method

• Poach asparagus in boiling water, salt and butter for 4 minutes
• Place the asparagus on a plate
• Wrap the poached egg in strips of potato and deep fry
• Season the deep fried egg and place on top of the asparagus
• Drizzle with 12 year old balsamic vinegar
• Garnish with red vein sorrell