Start with the dressing: 50 ml olive oil, one and a half tsp honey, 10 ml white wine vinegar and 25 gr wholegrain mustard.
Boil 4 asparagus spears pp, for 4 minutes
Poach 1 egg pp (I'm not very good at it)
Serve as shown with thinly slices Serano ham
(Recipe by Matthew Tomkinson on Great British Chefs)
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