Recipes

Buttered asparagus, crushed egg and chive dressing

Asparagus, crushed eggs and chives. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Apr 10 2021 - 05:55
Serves: 2
Course: Side Dish
Cooking Time: 0 hr 30 mins
Ingredients
  • 3 free-range eggs
  • 2tbs cream
  • 1tsp malt or white wine vinegar
  • 1tbs finely chopped chives
  • Salt and black pepper
  • 1 bunch of asparagus
  • A good knob of butter
  • 100ml water

1 Put the room temperature eggs into a pot of boiling water and cook for precisely six minutes.

2 Remove from the pot and run under cold water to cool them down as quickly as possible .

3 Peel, then crush with a fork and add the cream, vinegar, chives and seasoning.

4 Put the asparagus in a pan and add the butter and water. Season, cover tightly, then turn the heat on full .

5 Cook the asparagus for three minutes or so until the water has evaporated and you start to hear sizzling – then they are ready.

6 Serve straight away with the egg dressing and brown bread soldiers.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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