For the sauce:
- 2 organic, free-range eggs
- 150ml crème fraîche
- 50g parmesan cheese, grated
- sea salt and freshly ground black pepper, to taste
- a scattering of borage flowers (or chervil or chives), to finish
For the dish:
- 20–30 asparagus spears, woody ends snapped off and discarded
- 1½ tbsp mild extra virgin olive oil
For the sauce, bring a large saucepan of salted water to the boil. Break the eggs into a bowl that fits snugly on top of the pan and add a pinch of salt.
Set the bowl over the pan of boiling water, making sure that the base is not in contact with the boiling water, and whisk the eggs until smooth. Add the crème fraîche and whisk continuously until the sauce slightly thickens; it will become thinner at first, then thicken and almost double in volume.
Remove the bowl from the pan. Add the grated parmesan and season with salt and pepper to taste. Stir well to combine and set aside while you cook the asparagus.
Drop the asparagus spears into the pan of boiling water and cook for 1 minute, or until the asparagus is just tender to the bite. Using tongs, remove the asparagus from the water and drain well, then dress with the olive oil and arrange on warm serving plates.
Set the bowl of sauce back over the pan and heat for a minute to ensure it’s warm, then spoon generously over the asparagus. Finish with the borage flowers, if you have them, or chervil or chives.
Recipe from Spring: The Cookbook by Skye Gyngell with photography by Andy Sewell