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  • Seasonal local food recipe No.190: Hugh’s roast new potatoes and asparagus with baked eggs

    Posted on June 14th, 2013 charlotte No comments

    Another scrumptious dish to make with the Cornish asparagus from Lower Croan and the new potatoes from Restharrow Farm in our veg boxes this week. It’s from Hugh Fearnley Whittingstall in the Guardian

    Hugh says: “New potatoes and asparagus both respond so well to roasting. Add some eggs and you’ve got a satisfying supper dish.”

    Serves: 4

    Preparation time: 10 minutes
    Cooking time: 50 minutes

    600-700g new potatoes, cleaned and cut into small chunks
    5-6 whole garlic cloves, bashed
    3 tbsp olive oil
    Sea salt and freshly ground black pepper
    About 400g asparagus
    4 eggs
    Chives, to serve

    Heat the oven to 190C/375F/gas mark 5. Put the potatoes into a roasting dish with the garlic. Trickle over the oil, add plenty of salt and pepper, toss and roast for 30 minutes, until tender.

    Meanwhile, snap the woody ends off the asparagus and cut the spears into 3-4cm lengths. When the potatoes are tender, add the spears, toss and roast for 15 minutes more, until the asparagus is tender.

    Now create four little spaces among the veg for the eggs – you want to contain them as much as you can, so arrange the potato and asparagus pieces into reasonably snug bulwarks. Working quickly, so everything stays hot, break an egg into each space, then return the dish to the oven for about four minutes, until the whites are set and the yolks still runny.

    Sprinkle some salt and pepper over the eggs, scatter some snipped chives over the whole dish and serve straight away (the eggs will continue to cook). If you don’t have, or don’t fancy, chives, grated parmesan is another very nice finishing touch.

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