
Recipe notes by Raymond Blanc
I look forward to having this dish every year, it is a celebration of the best Hens eggs, organic of course and the first British asparagus, cooked simply, what a treat.

About this recipe
This Asparagus and Soft Poached Egg with Mustard Dressing Recipe is courtesy of Raymond Blanc – Chef Patron of Le Manoir aux Quat’ Saisons – a country house hotel and 2 Michelin starred restaurant in Great Milton, Oxfordshire.
Discover more at raymondblanc.com