#THECATKITCHEN RECIPES: POACHED ASPARAGUS WITH SHAVED EGGS
As I was writing this recipe on a hot afternoon, the spirited singing of cicadas distracted me.
There’s poetry in the cicada songs in the hot hours of summer days.
The only noise pollution my ears give thanks to.
I used to hear it every other afternoon when I was still residing in Portsdown.
You can hear their powerful, almost relentless sound when you stand under the tree, and if you
concentrate hard enough, you feel as though you are now standing alone in the middle of a
massive forest, surrendering yourself to the universe.
It’s July and pretty much without my consent, this year travelled halfway with accelerated speed.
We are living into a future we can no longer control or predict.
Here, we no longer want to be the first. Here, we yearn to be the last, to do as little as we can.
We want to turn hectic days into restful ones where we watch the magnificent sunset turn into night.
GIVE THINGS TIME, WATCH THE WIND AND LISTEN TO YOURSELF. X
POACHED ASPARAGUS WITH SHAVED EGGS
Serves 4 as a side
- 1 bunch organic asparagus, woody ends trimmed
- 1 tsp sea salt
- 1 tbs extra virgin olive oil
- 1/2 tsp coconut sugar
- 3 free range organic eggs
- 2 tbs organic capers
- 1 tbs brown rice vinegar
- 1 tbs mustard
- 2 tbs pure maple syrup
- 3 tbs cold-pressed extra virgin olive oil
Add sugar before transferring out into a bowl of ice cold water for 5 mins.
7. Remove, drain and arrange on serving plate.
8. Garnish with grated eggs and pour dressing before serving.
Recipe, Food Styling and Photography by Bella Koh @catslavery