Delicious springtime asparagus paired with butternut squash and courgette ribbons, simply flavoured with dried oregano, garlic and lemon zest makes a delicious bed for a poached duck egg, with its incredibly creamy yolk.
If there is only one reason to be excited about spring, forgetting the promise of sunshine, it’s the start of asparagus season. Asparagus season only lasts for about 6 weeks in the UK and we’re in the middle of it. This recipe provides the perfect way to celebrate the best of the springtime produce before it all disappears until next year.
- 1 cup butternut squash , diced
- 6 asparagus spears , sliced
- 1 courgette cut into ribbons
- 1/4 cup petit pois
- 1/2 red onion
- 1 clove garlic , grated
- zest of half a lemon
- 1/4 cup feta cheese
- 1 tsp Schwartz oregano
- Splash of water
- 1 duck egg
- 5 ml white wine vinegar
- Handful of chopped flat leaf parsley and coriander to garnish
Bring a pan of water to a gentle simmer with the white wine vinegar.
In a large pan, heat some oil and cook the red onion for a minute before adding the diced squash. Cook for 5 minutes.
Add a splash of water to the pan to help the squash to cook. Cook for a further 5 minutes adding more water if needed.
Stir in the garlic and oregano and add in the asparagus and peas.
Cook for a further 2 minutes before adding the courgette ribbons. Toss the courgette ribbons through and turn down the heat.
Now poach the duck egg and set aside once fully cooked.
Plate up the vegetables and top with the poached egg.
Garnish with lemon zest, feta cheese and chopped flat leaf parsley and coriander.
I love simple cooking and when so many beautiful vegetables are on the plate I believe that they should do the talking, rather than being masked by a heavy sauce. With that said I decided to keep things simple in this recipe, using only grated garlic, lemon zest for freshness and dried oregano for some Mediterranean flavour.
The ingredient that brings this dish together is definitely – it really brings out the flavour of the vegetables. Dried oregano is a wonderful ingredient to keep stocked in your larder because its aromatic flavour lends itself to so many dishes. I love adding it my Italian-inspired dishes and sprinkling it on top of my Greek salads.
stock a vast range of dried herbs and spices and I’m always impressed by the flavour and quality. Dried herbs are great because the flavour becomes so concentrated that a little goes a long way, meaning that they last for some time. My kitchen cupboards wouldn’t be complete without a healthy stash of dried herbs and spices.
Check out that yolk porn! I do love a drippy egg yolk and duck eggs never fail. The rich runny egg yolk creates a lovely sauce that you can dip the asparagus and other veggies into for some eggy goodness. There are so many different textures with the diced butternut squash, courgette ribbons, soft feta cheese, asparagus spears which when mixed together works really well.
What is your favourite springtime vegetable? Which dried herbs and spices can you not live without?
*Recipe commissioned by Schwartz, but all opinions are my own.