I chose this recipe as white asparagus are currently in season.  They are so lush and delicate it is a shame to not embrace them while we can.   This dish is a great starter or light lunch served with a crisp, cold glass of savignon blanc.  If time is a concern, you can serve this dish with poached eggs instead of the crispy option, even though this is delicious!

White asparagus & citrus salad with a crispy poached egg & orange beurre blanc

Serves 4

In a deep pot heat the oil slowly.  Carefully poach 4 of the eggs for 3-4 minutes till soft and put to one side to rest.  Blanch the asparagus in some lightly salted boiling water till al dente (tender crisp) & drain.

To crumb the eggs carefully coat in flour, then egg (1 egg lightly whisked) and finally in the bread crumbs.  Gently lower into the oil with a spoon and fry till golden.  A good way to test whether the oil is hot enough is to stick a wooden skewer into the oil and if bubbles form all around the object you are ready to go.  Alternatively you can pop in a cube of bread, when it starts to sizzle it's ready.  Once the egg is golden, remove & place on paper towel to drain. 

Place vinegar in a saucepan with the orange peel.  Reduce by half & then add cream.  Reduce by half again & then whisk in butter.  Remove peel and squeeze the juice from the final half orange and stir in the chives.  Season. 

To serve, arrange the asparagus and orange segments on each plate along with an egg each and drizzle with the orange beurre blanc.  Garnish with some chopped chervil or parsley & season to your taste.  Enjoy!

Oysters with Vietnamese dressing, crispy shallots & baby corriander
Makes 150ml

Heat the sesame oil in a heavy-based pan & sweat the shallots, gingers and chilli without colouring. Add the rice wine vinegar and reduce by a third.  Add the sugar syrup, dashi and soy sauce and bring to the boil.  Reduce the heat and simmer for 30 minutes. Remove from the heat and add pickled ginger juice, nam pla and fresh lime juice to taste.  Allow the Vietnamese dre4ssing to cool before serving. 

To make the shallots, heat the oil to 170 ˚C in a heavy based saucepan. Add the shallots and cook until crisp & golden, stirring frequently. Remove from the heat and lift out the shallots using a slotted spoon. Drain on kitchen paper to absorb excess oil and season to taste with salt & pepper. When the oil has cooled, pass it through a fine sieve into a clean container, ready to use again. 

To serve I find it best to arrange the oysters on a bed of salt or alternatively you could use ice as it allows the oysters to stay stable as to not lose any dressing in transport! Lay the oysters out, spoon over about ½ teaspoon of dressing on each & top with some crispy shallots & the coriander.