DAY 3 – Raymond Blanc’s Asparagus and Egg

DAY 3 – Raymond Blanc’s Asparagus and Egg

[caption id="attachment_1164" align="alignnone" width="1200"]Raymond Blanc’s Asparagus and Egg[/caption]

A classic British breakfast dish with a sophisticated French touch

We’re going down the healthy route for today’s Breakfast Week recipe. It’s a simple classic from Raymond Blanc – Asparagus with a Soft Boiled Egg. This could be one to keep a note of, as the hot buttered asparagus will be at its best when it’s back in season in the spring. Make it top notch by taking the great man’s advice and using free range or organic eggs. Époustouflant! We’ve paired this dish with our delightful Darjeeling tea. A true Indian classic with muscatel notes, its subtle taste makes it a companion which won’t overpower those delicate flavours. For the full recipe, visit raymondblanc.com

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