Valentine Warner's asparagus with soft egg recipe

• 1 clove of good garlic (no green shoots)
• 1 small sprig rosemary
• 1 egg yolk
• 70 g (2.5oz) white anchovies (vinegared in oil, not the brown salted ones)
• 50 ml (1.8fl oz) whole milk
• 60 ml (2.1fl oz) olive oil
• 1 splash of double cream (optional)
• 3 whole eggs
• 4 bundles of British asparagus, washed & trimmed
• 1 pinch salt and pepper for seasoning

1. Finely chop the garlic, the sprig of rosemary and put in a small bowl with the egg yolk and anchovies.
2. In a small pan warm the milk taking it off just before it simmers.
3. Pour over the anchovies and blitz with a stick blender.
4. Pour in the olive oil very slowly until you have a nice creamy dressing.
5. This sauce can be finished with a little double cream (50mls).
6. Place eggs in pan of cold water.
7. Bring water up to the boil and then boil for 4 1/2 minutes, drain and cool quickly in cold water.
8. In a separate pan put the asparagus in enough boiling water to cover it bring back up to boil and cook for no more than 1 1/2 minutes, drain the run under cold water, dry thoroughly.

garlic, rosemary, egg yolk, white anchovies, milk, olive oil, cream, eggs, bundles, salt

Taken from www.lovefood.com/guide/recipes/15594/valentine-warners-asparagus-with-soft-egg-recipe (may not work)