Asparagus & Pea with Poached Free Range Egg and Pecorino

Serves:: 4

Recipe provided by: Sunrise

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Chef Angelo Velante from the Mean Fiddler pub in NSW cooks for the studio audience

Ingredients

16 pcs or 4 bunches of asparagus
Pot of boiling salted water
4 large free range eggs
Pot of boiling water with a cup of white vinegar
1 pecorino
100g of broad beans
100g peas shelled
Mushrooms
Watercress picked
Knob of butter

Method

1. Stir the water with white vinegar and slowly pour the eggs and gently simmer keep stirring the water for about 3 min. Snap off the woody end of the asparagus and plunge them in the water for about 2 min in rapid boil

2. Heat a skillet pan over a medium heat and drizzle some olive oil. When the pan is hot, sautÃ© mushrooms season, stirring them gently and lightly brown them. Add shelled broad beans and peas and add the butter to emulsify, add 1 tbsp water.

3. When assembling, timing is crucial. Use a pair of thongs and carefully take out the asparagus out of boiling water, drain slightly then assemble 4 pieces of asparagus on the centre of plate. Place a bundle of watercress on the side of plate. Use a spoon to take out eggs and place on top of the asparagus. Spoon the mushrooms and peas around the plate.

4. Shave some pecorino cheese on top of the egg and finish off with olive oil.