This is one of the first meals I had when I arrived in the Dordogne and I have never forgotten it. A group of us went to a very rustic restaurant in the middle of nowhere in the Périgord Noir and we ate like kings and queens. I can still see that serving plate piled high with delicious steamed white asparagus, bright yellow eggs and new potatoes.

Asparagus is coming into season now so make the most of it!

 

Ingredients (serves 2)

8 x fresh asparagus

2 x organic eggs

1 x new potato

Vinaigrette made with balsamic vinegar

Course black pepper

Method

  • Peel the asparagus with a potato peeler
  • Steam the asparagus for approximately 15 mins
  • Boil the eggs
  • Cut the potato in two and boil
  • When the asparagus is cooked, lift gently out of the steamer and place on kitchen paper to absorb any excess water
  • Remove the shell from the egg and cut into slices or quarters
  • Cut the potato into slices
  • Arrange as you wish on the plate drizzled with the vinaigrette and course black pepper

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