CPT supporter and chef Mark Hix kindly shared one of his delicious starter recipes with us. Why not add this delightful dish to your dinner party menu for a tasty fundraising twist? 


Wye Valley Asparagus Salad with a Soft Boiled Bantams Egg and Pennywort

Try to use a selection of asparagus for this dish as it will give a good variation of colours and textures. If you can't get hold of bantam eggs then quails, guinea fowl or duck eggs will do.

Ingredients

For the salad
800g medium sized green asparagus, with woody ends removed

4 bantam eggs
A handful of small salad leaves like pennywort, land cress, bitter cress etc


For the dressing
2tsp Tewksbury mustard
30ml good quality cider vinegar
120ml rapeseed oil
salt and freshly ground white pepper

Method
1.  Cook the asparagus in boiling salted water for about 4- 5 minutes until tender. Remove them from the water and plunge into some cold or iced water.

2.  To make the dressing whisk the mustard and vinegar together, then gradually whisk in the oil and season to taste with salt and pepper.

3. Cut the asparagus in half on an angle then season them with salt and pepper and toss lightly in the vinaigrette. Meanwhile bring a pan of water to the boil, carefully lower in the eggs with a slotted spoon and simmer for 4 1/2 minutes then refresh under the cold tap for a couple minutes and carefully peel.

4. Arrange the asparagus and the leaves in the middle of four serving plates and place the egg in the centre.