38 | living nikki legon’s cuisine Bundles of locally grown asparagus spears on market stalls are a welcome sign that spring is here. Nikki shows us how versatile this delicious vegetable is with menus for all occasions…
Nikki Legon's
cuisine
Asparagus Omelette
Breakfast greens
Breakfast Greens 2 slices of toast 2 cups frozen peas 1 garlic clove 1 tbsp butter 1½ tbsp crème fraîche salt and pepper 6 asparagus spears 2 eggs
www.livingmagazine.fr
Method Peel the garlic clove and slice into quarters. Cook the frozen peas with the garlic in boiling salted water for 2 minutes, drain well. Keep a spoonful of whole peas aside. Tip the remaining peas and garlic into a food processor and blitz to combine adding the crème fraîche and butter - it should be thick and creamy. Season to taste.
Boil a saucepan of salted water and cook the asparagus for 2 to 3 minutes depending on the thickness. Make and butter the toast, and fry the eggs. Place the pea purée onto the buttered toast, sprinkle the whole peas over, top with the asparagus and the fried eggs. Season and serve.
Asparagus Baked in Puff Pastry
