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For the egg:

  • Egg 600 g
  • White wine vinegar 20 ml
  • Plain flour 50 g
  • White breadcrumbs 50 g

For the asparagus:

  • Asparagus 1.2 kg
  • Rapeseed oil 20 ml
  • Sea Salt 1 g

For the dressing:

For service:

  • Watercress 50 g
  1. For the egg:

    • Add the vinegar to simmering water then poach 10 eggs then plung into iced water.
    • Trim any excess white then pane the eggs and chill until needed.
  2. For the asparagus:

    • Trim the asparagus then drizzle with the oil, season and char-grill.
  3. For the dressing:

    • Mix the HELLMANN'S Classic Vinaigrette and lemon juice together and pour into a squeeze bottle ready for service.
  4. For service:

    • Deep fry the breaded eggs until golden then drain on kitchen paper.
    • Dress the watercress and asparagus with a little dressing and place on to a plate.
    • Sit the crispy egg on top and drizzle over more dressing.
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