Amazing Asparagus

While the weather hasn’t been anything special to date this May, we are seeing signs of summer in the vegetables available. My personal May favourite is Asparagus, delicious with a poached free range egg, or drizzled with a little lemon and a hard cheese, we use locally produced Gabriel here. Great in risottos, or grilled as a side dish.

In our continuing series showcasing our local artisan suppliers, we feature Tim Yorke at Lisheen Organics, and give you a tasty warm recipe. Tim is currently selling delicious asparagus  at the Skibbereen and Schull Farmer’s Markets. It tends to sell pretty quickly, so get there early to make sure you get yours.

Lisheen Organics - Tim York

Local grower Tim York produces a variety of chemical-free summer vegetables - specialising in tomatoes, French beans, mixed leaves and asparagus - with other fresh vegetables in season. lisheenorganics@gmail.com

Lisheen Organics Asparagus with a Gubbeen Poached Free Range Egg

Serves 4

Ingredients
    * 450g asparagus, trimmed
    * 4 large eggs, free range
    * Extra-virgin olive oil, for drizzling
    * Gabriel cheese, thinly shaved
    * Fine sea salt and freshly ground pepper

Cook the asparagus in boiling, salted water until just tender.

To poach the eggs- get a saucepan of boiling water, swirl the water, add the eggs.  Use the freshest eggs possible, it makes a big difference!  Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.

Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with the Gabriel, and season with salt and pepper.

The result is a delicious, light dish bursting with spring flavour.

The season is short, so give it a try before all the fresh asparagus runs out!!