English asparagus has a very short season, usually from the beginning of April to the end of June, weather dependant, and when it arrives it sends the food world into frenzy. It’s difficult to pinpoint the flavour of this delicious vegetable but we would describe it as the flavours of spring in a stem!
Asparagus and eggs are a classic partnership and here we use free-range eggs, softly boiled so the yolk mollifies with the, sweet-sharpness of the vinegar and the smoky juices of the grilled asparagus. A fresh, creamy goats curd or soft goats cheese finishes the dish.
20 thick spears of asparagus (5 spears or about 120g per portion)
4 free range eggs
150g goats curd, or soft fresh goats cheese
2 tblsp sherry vinegar
2 tblsp of extra virgin olive oil
Olive oil for cooking
Sea salt and black pepper
Heat a grill pan or barbeque to a high heat.
Take your asparagus spears and trim the ends with a knife. Check the stems to see if they are fresh and crisp, is so you won’t need to prepare them further. If they are woody or dry trim the stalks a little further up and gently peel the stems.
Place the asparagus in a bowl and drizzle with some olive oil, season with salt and pepper and toss through. Cook the eggs in boiling salted water for 6.5 mins.
Drain the eggs and then run them under cold water for a minute to arrest the cooking process. When the eggs are cooled crack them carefully all over and peel them under cold running water. Lay the asparagus on the grill and cook for about 3 minutes on each side or until the spears are lightly charred.
Transfer the spears to a bowl and sprinkle on the sherry vinegar and the extra virgin olive oil and toss through. You can now divide the asparagus between your serving plates and break over the goat’s cheese. Cut the eggs through the middle and lay them on the asparagus.
Drizzle over the remaining vinaigrette and serve.
Chef Director, @ben.tish, sat down with @asmakhanlondon to discuss her @princessroyalnottinghill takeover in April, how she came to cooking, and what to expect from her Cubitt House Eats With supper series!
Apr 30th @princessroyalnottinghill - SOLD OUT
Waiting list available via the link in our bio #CH #CubittHouse #CHEatsWith #AsmaKhan
Chef Director, @ben.tish, talking food journeys and pizza skills with @maxlamanna, as he prepares to kick off Series IV of our Cubitt House Eats With supper series!
Feb 5th @thethomascubitt - SOLD OUT
Waiting list available via the link in our bio #CH #CubittHouse #CHEatsWith #MaxLaManna
We`re thrilled to announce the return of the much loved Cubitt House Eats With for its fourth series! This year, we are back with an incredible lineup of supper clubs, hosted by acclaimed culinary talents including @matthewryle, @asmakhanlondon, @maxlamanna & @chefjoshkatz cooking alongside Chef Director, @ben.tish
These four celebrated culinary supremos and cookbook authors will be taking over different Cubitt House pubs across the year. There’s a lot to look forward to. All guests will be greeted with a welcome drink from @haymansgin on arrival, followed by a three course feast hosted and designed by our guest cooks and there’ll also be their cookbook to take home with you!
Feb 5th - @MaxLaManna at @thethomascubitt SOLD OUT
April 30th - @AsmaKhanLondon at @princessroyalnottinghill
Sep 10th - @ChefJoshKatz at @theorangepublichouse
Nov 12th - @MatthewRyle at @thealfredtennyson
Click the links in our bio to book your seat at the table #CH #CubittHouse #CHEatsWith
#DishWithTish - One of our most popular pies, this comes with a little porcelain bird chimney to let the steam out at @thebuildersarmschelsea – it’s old school, but our customers love it!
Chef Director @ben.tish says "mash is a must, and I think this is delicious served with some freshly steamed broccoli. In early spring, you could throw a handful of wild garlic into the filling mixture; or in the winter, a grating of fresh black truffle!"
Full recipe can be found in the link in our bio #CH #CubittHouse
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