Rivington Grill recipe: green asparagus with soft boiled eggs and brown shrimps

Rivington Grill’s green asparagus with soft boiled eggs and brown shrimps (serves 4)

Ingredients 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

Method 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

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