Green Asparagus with Poached Egg, Morels and Sage Butter

Recipe: Lauren Murdoch, Ash Street Cellar

For one (the loneliest number)

Ingredients:

5 spears of green asparagus, trimmed

1 egg

1 tiny dash of white vinegar

40 g of unsalted butter

60g morels, each mushroom cut in half

6 sage leaves

5ml lemon juice

Salt and freshly ground white pepper to taste

Method:

Bring a small pot of water to the boil with the smallest dash of white vinegar, for poaching the egg.

Fill another with lightly salted boiling water to cook the asparagus.

Place the asparagus in the rapidly boiling water for 3 minutes, depending on the thickness, or until just soft.

Stir the egg poaching water to create a very gentle whirlpool, and gently drop in the cracked egg, turn down the water to just under simmer. Allow to cook for one minute or until the white is cooked but the yolk is still very soft.

Heat a little pan with half of the butter, and a pinch of salt, until the butter starts to foam and is just starting to brown a little. Toss in the morels, and cook for 1 to 2 minutes, or until just soften slightly.

Remove the asparagus from the pot, drain on a towel, and place neatly on a warm plate.

Remove the egg, and drain, and place on the asparagus.

Pour the morels around the egg.

In the morel pan heat the rest of the butter with a pinch of salt, until just starting to brown, add the sage, and allow the leaves to crisp a little, then add the lemon juice. Pour over the eggs, asparagus and morels. Finish with a little freshly ground white pepper.

Bon Appetit