Once a fortnight, on a Monday morning we get a delivery of vegetables, eggs and coconut oil from Abel and Cole. Last time around, we received asparagus for the first time this year. It has to be one of my favourite British vegetables, whether roasted, steamed or thrown into a soup and I immediately threw together a late brunch for Lizzie and Guy.
- 1 lemon zested
- 1 garlic clove
- coconut oil
- salt & pepper.
For the sauce:
- 2 egg yolks
- 50g butter
- 1 tbsp lemon juice
- salt & pepper.
I used both my Kamado Joe Big Joe and the Thermomix for this recipe but you could easily use your oven and poach your eggs whichever way you know best.
Light your bbq (oven) and bring it up to around 200C. Once the bbq is up to temperature, place on the grill a frying pan with a little butter.
Slice your potatoes in 1/2 cm slices. Season with salt and pepper.
When the bbq’s hot, add the coconut oil and throw in the potatoes, stirring quickly to coat. Keep stirring for a couple of minutes and then close the grill. (If you are using your oven, stir in a frying pan for a few minutes and then transfer into a hot roasting dish in the oven.) Very like how you would begin Parmentier potatoes. Toss occasionally and roast the potatoes for around 30 minutes or until golden. It works better if you only have one layer of potatoes in the frying pan/roasting dish.
Peel and finely chop the garlic. Zest and juice the lemon, keeping the zest separate. Prepare your asparagus.
Once the potatoes are golden, stir through the lemon zest and garlic. Pop the asparagus on top and place back in the bbq/oven for 7 minutes or until the asparagus is tender and just beginning to char.