The menus at the Rivington Grill focus on the best of British cooking. Try their delicious recipe for seasonal asparagus.
500g medium green asparagus, half-peeled, woody stems removed
4 medium sized free range eggs
120g peeled brown shrimps or prawns
1 bunch chives, finely chopped
For the dressing
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
2 tbsp sunflower oil
1 tsp caster sugar
Juice of ½ lemon
Salt and freshly ground black pepper
For the dressing, place all the ingredients into a jar and shake until emulsified.
Boil two saucepans of water. Carefully place the eggs into one with a slotted spoon. Cook for 6 minutes. Remove to a plate. Salt the water in the other pan and add asparagus. This will take about 5 minutes to cook. Carefully peel the eggs (you can dip them in cold water for a second or so to make this easier).
Check the asparagus by cutting a little off a thick end to see if they are tender. Drain in a colander. Arrange on warmed plates. Cut the soft boiled eggs in half and place on top of the asparagus.
Place the brown shrimps, chives and dressing into a saucepan and gently warm for no more than 30 seconds.
Spoon the shrimp dressing over the asparagus and serve.
For more information about Rivington Grill Shoreditch & Greenwich, visit www.rivingtongrill.co.uk