True Spring ‘24 | Spring Asparagus and Organic Free Range Eggs

Know-How
Written By Guest User
 

Season:
True Spring
Yarra Valley (Sept - Oct)

Element:
Air

Wurundjeri:
Poorneet , Tadpole Season

Support:
Brain and nervous system
Inner wisdom | Support transitions

Recipe:
Sally Coyle – Yarra Valley

 

For a quick lunch or a light dinner before you retire for the evening, this simple Brain Power meal is packed with True Spring nutrients and only tastes this good once a year.  When Asparagus is fresh from the garden during this pretty and vibrant season.

Preparation

  1. Take enough Asparagus spears to suit preferred meal size.  4 – 6 per person is ideal

  2. Snap asparagus approx. 2/3 along stem to take off ‘woody’ end

  3. Steam or Parboil or blanch 2 minutes

  4. Drain, serve immediately if prefer to eat warm or place in is a large bowl of ice to stop the cooking process. Set aside 

  5. Poach or boil 1 – 2 organic free-range eggs

  6. Place asparagus on a dinner plate with poached/boiled egg(s) on top

  7. Shave parmesan cheese or place dollops of Yarra Valley Persian Feta

  8. Salt and Pepper to taste 

Enjoy!

 

Kitchen Table Wisdom

The kitchen table has always been a place where seasonality, ancestral skills, lifestyle elixirs, and lore meet; simple and sustaining, routine and extraordinary. 

From the kitchen tables of London haute cuisine to Yarra Valley paddock-to-plate, international flavour enthusiast Sally Coyle designs a collection of Botanica Editions menus to help us sync with the soulful rhythms of the seasons. The perfect antidote to the hustle of contemporary life.

Dive into the full True Spring ’24 menu of nourishing, make-at-home dishes created by Sally exclusively for the Botanica Editions community.

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