- 500g Jersey Royal potatoes
- 1 garlic clove
- 1 lemon
- 250g asparagus
- 2 duck eggs + 2 yolks
- 45g butter
- A handful of chives
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Roasting tin
- A couple of pans with a lid
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Place a large roasting tin on the top shelf of your oven to heat up.
- 2.
Give your potatoes a good scrub. Cut into ½-1cm thick slices. Toss into the warmed roasting tin. Drizzle over 1 tbsp olive oil. Season well. Give them a shake to coat the potatoes in the seasoned oil. Roast for 25 mins or till golden.
- 3.
Peel and finely chop your garlic. Grate or pare the zest from your lemon. Juice it. Snap the woody ends from your asparagus (you can use them to make a quick and easy pesto. Watch the video at abelandcole.co.uk/recipes/woodlandasparagus- pesto).
- 4.
When the potatoes are golden, stir the garlic and lemon zest through them. Pile the asparagus on top. Slide back into the oven for 5 mins or till the asparagus is just tender.
- 5.
Separate 2 egg yolks from the whites (see our tip for what to do with the whites). Place your yolks in a large bowl with 1 tbsp lemon juice. Season. Melt the butter in a pan. Gradually whisk the melted butter into the egg yolks till you have a creamy sauce. Spoon the sauce back into the pan. Set aside.
- 6.
Fill a deep, wide pan with boiling water. Bring back up to a gentle boil. Crack 1 egg into a small dish. Gently slide the egg into the water. Repeat with the other egg. Pop the lid on. Cook for 3 mins or till the whites are set and the yolks are as firm as you like. Transfer the eggs to a bowl using a slotted spoon.
- 7.
Chop and stir some chives through the potato and asparagus mix, along with a drizzle of lemon juice. Pile onto plates. Top with your poached eggs. Warm the butter sauce and spoon over the top. Garnish with more chives and a pinch of pepper.
- Tip
All white
Beat your duck egg whites till soft and voluminous. Fold through the butter sauce just before serving for a lighter, fluffier sauce. Alternatively they will keep in the in the fridge for 2 days. Use to glaze bread or pastry.