Right now, while produce from the Market Garden is somewhat scarce, one of the real joys of the season is wild garlic—its vibrant green leaves are some of the first signs of spring’s arrival. Delicate yet deeply aromatic, wild garlic grows abundantly in shaded woodlands, carpeting the ground with its lush greenery and filling the air with its subtle, garlicky fragrance. It’s a fleeting but wonderful ingredient, best enjoyed fresh while it’s at its most tender and fragrant.
In this recipe, I’ve paired wild garlic with another springtime favourite—fresh asparagus—alongside a softly poached egg and silky hollandaise. The gentle heat of the egg allows the flavours of the wild garlic to shine, while the richness of the hollandaise ties everything together beautifully. It’s a simple but deeply satisfying dish that celebrates the best of the season. Enjoy it as a special breakfast, a light lunch, or a starter that truly tastes of spring.
Asparagus, wild garlic, poached egg and hollandaise
Serves 6
20g unsalted butter
2 handfuls of wild garlic, washed
A pinch of sea salt
Freshly ground black pepper
18 asparagus tips
6 organic free-range eggs
2tbsp white wine vinegar
For the hollandaise:
1tbsp finely chopped shallots
75ml water
20ml white wine vinegar
A little freshly ground black pepper
4 egg yolks
250g unsalted butter, melted
A drop or 2 of lemon juice
Start by preparing the wild garlic. Place a pan over a medium heat add the butter and when melted add the garlic, then cook stirring frequently until soft. This will take around 40 seconds or so. Season with pepper and a small amount of salt and leave in a warm place.
For the hollandaise sauce, place the shallots, summer savoury stalks, water vinegar and a small pinch of ground pepper in a small saucepan. Bring to the boil, turn down the heat to a simmer and reduce to approx 2 tablespoons worth of liquid. Pour into a bowl, allow to cool slightly then whisk in the yolks. Return to a very low heat and whisk until thick and smooth. Remove from the heat and pour in the melted butter, very slowly, whisking continuously to form a rich, thick homogenised sauce; season to taste (it will need salt) and finish off with the lemon juice. Set aside whilst you finish the rest of the dish.
For the asparagus place a large pot of well-salted water onto boil. Prepare the asparagus by snapping off the woody ends. Pour enough water into a separate saucepan to poach the eggs in. Add a pinch of salt and the vinegar. Once the water is boiling crack in the eggs one by one and poach for about 3 minutes. Remove and drain on paper towels. Plunge the asparagus into the other pan of water and cook for 1 minute.
To assemble place the warm, wild garlic on a plate, followed by the asparagus. Sit the poached egg on top and spoon over the hollandaise sauce. Serve quickly while still warm.