Asparagus tips, poached bantam egg with pea shoots and a ruby chard salad finished with Berkswell sheep's cheese

Serves 4

28 medium sized asparagus tips
4 bantam eggs or hen’s eggs
Water and vinegar for poaching eggs; this will depend of the size of your pan
30g pea shoots
30g ruby chard

Dressing

10ml lemon
10ml white wine vinegar
70ml olive oil
1 tsp grain mustard
½ tsp brown sugar

Blanch the asparagus tips in rapidly boiling water, with a little salt and then refresh in ice water.  Gently toss the asparagus in a little melted butter, and season with sea salt and cracked black pepper.

Poach the eggs and set aside (for every 1 litre of water add 50ml of white wine vinegar).

Stir together the ingredients for the dressing; lightly dress the leaves and sprinkle on the plate.  Refresh the poached eggs briefly in hot water, you want the yolk to stay soft.  Divide the asparagus evenly between the plates and serve with the poached egg in the middle.  Dress with a little more of the mustard dressing and shaved Berkswell sheep’s cheese.