The menus at the Rivington Grill focus on the best of British cooking. Try their delicious recipe for seasonal asparagus.
Rivington Grill’s green asparagus with soft boiled eggs and brown shrimps (serves 4)
Ingredients
500g medium green asparagus, half-peeled, woody stems removed
4 medium sized free range eggs
120g peeled brown shrimps or prawns
1 bunch chives, finely chopped
For the dressing
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
2 tbsp sunflower oil
1 tsp caster sugar
Juice of ½ lemon
Salt and freshly ground black pepper
Method
For the dressing, place all the ingredients into a jar and shake until emulsified.
Boil two saucepans of water. Carefully place the eggs into one with a slotted spoon. Cook for 6 minutes. Remove to a plate. Salt the water in the other pan and add 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 this easier).
Check the asparagus by cutting a little off a thick end to see if they are tender. Drain in a colander. Arrange on warmed plates. Cut the soft boiled eggs in half and place on top of the asparagus.
Place the brown shrimps, chives and dressing into a saucepan and gently warm for no more than 30 seconds.
Spoon the shrimp dressing over the asparagus and serve.
For more information about Rivington Grill Shoreditch & Greenwich, visit www.rivingtongrill.co.uk
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Try their delicious recipe for roasted brill.
