Angela Hartnett is one of Britain’s top Michelin Star rated chefs.

Ingredients (Serves 4)

75ml olive oil
15ml white wine vinegar
½ tsp Dijon mustard
8 free range eggs
20 spears of green asparagus
100g Cornish yarg, shaved


Extra olive oil, for grilling Beat the vinegar and oil with the mustard until emulsified, season, and leave to one side. Remove the woody stalks from the asparagus (the spears will snap at the right point when pressure is applied).Add the eggs to a pan of boiling water and cook for six minutes. Remove the boiled eggs and place them in cold water for a couple of minutes before removing the shells. Season the asparagus spears with salt and pepper and glaze them with olive oil. Smear some oil on to a grill pan, add the asparagus, in batches, and lightly grill, while turning, for three to four minutes depending on the size of the spears. Halve the boiled eggs, season and place on top of the asparagus. Add the sliced Cornish Yarg and finish off with the vinaigrette. Serve with a green salad and toasted sourdough.

Read more about Angela’ s culinary journey here:

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