ASPARAGUS, TENDERSTEM BROCCOLI, SLOW POACHED EGG WITH A CAESAR AND BLOOD ORANGE DRESSING

For the asparagus and tenderstem broccoli:

• 3 bunches (4 spears per pax) asparagus, washed and wooded stalk removed
• 3 bunches broccoli, washed and sliced

For the slow cooked eggs:

• 6 whole eggs

For the Port Mahon Caesar and blood orange dressing:

• Juice and zest of 4 blood oranges
• 300gm Port Mahon Caesar dressing

To serve:

• Mache lettuce
• Reggiano parmesan

Slow cooked eggs:

1. Steam the eggs in the shell at 64 degrees Celsius for 1 hour.
2. Chill in ice water then remove the shell and store refrigerated in lightly oiled airtight container.

Asparagus and tenderstem broccoli:

1. Blanch the broccoli and asparagus in boiling salted water for 2 minutes.
2. Refresh in ice water then remove from the water and refrigerate in an airtight container.

Dressing:

1. In a saucepan, add the blood orange juice and simmer on the stove until reduced to a light syrup.
2. Remove from the stove and allow to cool.
3. Add the cooled juice to the Port Mahon caesar dressing, along with the blood orange zest.
4. Correct the seasoning and consistency with salt and pepper and, if necessary, a little water.