Butter poached Lincolnshire asparagus
METHOD
Wash the lavender flowers with water and a pinch of bicarbonate of soda then drain and place in a pan with the butter. Melt gently on very low for 2-3 minutes.
Meanwhile, lay the bacon on a baking tray with baking parchment and bake at 100C for 1 hour. When dry, blend in an upright blender to a fine powder.
Blanch the asparagus in salted boiling water for 1 minute then drain and place in the warm melted butter. Season with ground white pepper.
Chop the smoked salmon with the lemon zest and add the lemon juice.
Bring the water with the salt and vinegar to boil and poach the egg yolks for 1 minute, then serve immediately.
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DOWNTOWN COMPETITION: YOUR GLORIOUS GARDEN IMAGES![]()
Are you proud of what you’ve accomplished in your garden or outside space during 2020 & 2021? Have you grown something amazing, built the perfect arbour, created a sumptuous lawn or a snug sunspot packed with beautifully planted pots? Did Downtown Garden Centre help – with the seeds, a fantastic new lawnmower, some luxury garden furniture or smart looking gravel or slate for walkways? You took a photograph... right!? In Spring 2022 we’ll be launching the Downtown Spring Magazine in conjunction with Lincolnshire Life Magazine and we’re looking for a wonderful front cover shot. ![]()
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2 weeks ago ·
