English Asparagus with soft boiled eggs and a tarragon dressing
2 Bunches of fresh English Asparagus
4 Free Range Eggs
3 tablespoons of good quality Apple Cider Vinegar
1.5 tablespoons Dijon Mustard
Squeeze of lemon
125ml Extra Virgin Olive Oil
Finely chopped Tarragon leaves
Sea Salt and Cracked Black Pepper
Fresh herbs – parsley or chives
Optional – Grated Parmesan
Wash the asparagus well to remove any grit. In a mixing bowl, pour in the apple cider vinegar and mustard and whisk together while slowly adding the extra virgin olive oil.
Keep whisking to enable the dressing to emulsify. Add salt and pepper and a squeeze of lemon as you go, and keep tasting and adjusting until the balance is right for your palate. It should have a mild – it should have a mild/fruity flavour. Stir in a teaspoon or two of very finely chopped tarragon leaves, depending on how strong you like the flavour.
Steam the English asparagus for a few minutes (I like them with a bite still, so 3-4 minutes) and soft boil the eggs (5-6 minutes for a room temperature medium-sized egg). Peel the eggs and plate up the asparagus with halved soft-boiled eggs on top. Pour over some of the dressing and season well. Finish with a small scattering of freshly chopped herbs - parsley or chives work well. I am sometimes tempted to shave some parmesan on top to add another layer of flavour.