eating bugs & salad

 
 
 
 
 
SALAD ALTERNATIVES – by Alison Drover
 
Asparagus (in season October/November) with coddled eggs and chopped pecans or macadamias
 
 
 
What you will need:
 
2 pots of boiling water one for eggs and one for asparagus. The eggs form the basis of your warm dressing so you need to be organized.
 
·       60ml vinegar ­
·       8 large organic or free range eggs
·       80ml extra virgin olive oil ­ local is best
·       16 pieces of asparagus
·       salt pepper
·       lemon thyme
 
Pop eggs into the water for 4 minutes only. You want the eggs to be runny inside but white on the outside. Take a clean tea towel and scoop out the content of the egg into a bowl. This is going to be your dressing. Add the anchovy dressing and then drizzle in the oil and salt and pepper.
Cook your asparagus in the boiling water for about 5 minutes and then check it. It
should be firm but not crunchy otherwise too acidic. Remove asparagus from the
boiling water and place separately to avoid further cooking.
 
Arrange your sparagus on a platter, drizzle with your egg dressing and then grate your lemon zest over it.
 
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