Ellie and Taylor’s Asparagus Starter

 Ellie and Taylor’s Asparagus Starter

Perfectly paired with poached egg, parmesan aioli and flavoursome nettle pesto, Ellie and Taylor’s recipe is ideal for a sensational starter or light lunch, making the most of seasonal produce, including a green veggie that can be found on Dormy’s doorstep (not literally don’t worry). You guessed it, asparagus!

Worcestershire has the perfect growing conditions for this vibrant veggie and the Vale of Evesham just a hop, skip and…10 minute drive away from the Estate hosts an annual Asparagus Festival to celebrate this superb, spring speed food.

We’re not the only ones obsessed with this great green, legend has it that Emperor Augustus created an “Asparagus Fleet” specially for hauling the mighty veggie. While Roman Epicureans froze their asparagus in the Alps just so they could carry on chomping on it all year round. Commitment or what!?

So when cooking your asparagus our top tip is…not to boil the tips! Keep the asparagus tied together in a bunch, stood upright in just a little water so the tips are steamed rather than boiled. Take it from us, there is nothing worse than soggy asparagus.

So without further ado, lets get cracking…


Nettle pesto

  • Blanch the nettles in rapid boiling water for 1 minute and then re-fresh in iced water.
  • Drain off the nettles once cold and squeeze off any excess water with a kitchen towel.
  • Blitz the rest of the ingredients (200g olive oil, 100g Parmesan, 50g toasted pine nuts, 1/2 garlic clove, 5g salt and 1g, pepper) in a food blender and then set a side in a bowl.

Parmesan aioli

  • Mix all the ingredients together (1 garlic clove, 1/4 tsp sea salt, 100g mayonnaise, 2 tbl olive oil, 1 tbl lemon juice and 85g Parmesan) and refrigerate.

Poached crispy hen eggs

• Poach one of the eggs gently in simmering water for approximately 2 1/2 minutes and then refresh into ice water.
• Beat the second egg with the milk and set aside.
• Roll the chilled poached egg into the plain flour.
• Place the floured egg into the beaten egg mixture and then into the panko breadcrumbs.
• Place the breaded egg into a deep fat fryer set at 180 degrees for two minutes or until golden brown.
• Cook the asparagus in a pan with salt, pepper, and olive oil and once lightly coloured add the butter and water and bring it up to the boil just for a few minutes until stalks are tender.
• Dress as per the picture.


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