Green Asparagus with Soft-Boiled Eggs, Langoustines & Curried Dressing

Made at J Sheekey | Serves 4

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4 free range eggs
500g medium green asparagus -half-peeled , woody stems removed
8 small langoustines
Salt and freshly ground black pepper

For the dressing:
1 diced shallot
60ml extra virgin olive oil
½ tsp medium curry powder
½ tsp smoked paprika powder
½ tsp cumin powder
½ tsp turmeric powder
1 tbsp white wine vinegar
½ lemon, juiced
1/4 bunch chopped flat leaf parsley
Salt and freshly ground black pepper

For the dressing:
Add half of the olive oil to a warm pan with shallots and cook slowly until they become translucent then add the spices and cook on a low heat for five minutes. Finish dressing with the other half of the olive oil, white wine vinegar, lemon juice, chopped parsley and season with salt and pepper.

Method
Boil three sauce pans of water. Carefully place the eggs into one sauce pan with a slotted spoon. Cook for six minutes then transfer to a plate. Cook the langoustines in boiling salted water for four minutes.

Extract the meat from the tail and claws. Add salt to the water in the second pan and add the 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 easier).

Check the asparagus is tender by cutting a little off the thick end to see if the knife cuts through it easily. Drain in a colander.

Arrange the asparagus on warmed plates, cut the soft boiled eggs in half and place on top of asparagus. Place the peeled langoustines into the dressing for thirty seconds, spoon over the asparagus and serve.

 

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