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Member recipe

Grilled asperagus

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Serves 4

Grilled asperagus a la Lumiere Cheltenham

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  • 20 asperagus tips
  • 4 bacon rashers
  • 4 birdsnests made of angelhair or similar pasta
  • 4 eggyolks
  • slithers of parmesan


    1. boil angelhair briefly and cool down. Once cooled layer a spoon in shape of nest and deepfry for a sec till browned
    2. cut bacon into small pieces and panfry till crusty
    3. griddle asperagus till cooked- keep warm In measntime poach eggyolk till slightly set but still runny
    4. divide asperagus over plates-sprinkle bacon and parmesan over them
    5. put poached yolks into nests and serve

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20th Feb, 2012
replace eggyolks with 3 quailseggs p/p (soft boiled=1 min + 30 sec. stand) Also mix pasta with some light cheese sauce. Excellent
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