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Scotch Woodcock and Asparagus on Toast  Add/Read Comments



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I've just written a post on Spittoon detailing a great food and wine match - Scotch Woodcock with Asparagus on Toast coupled with Howard Park Riesling, 2007, Western Australia. An unusual Victorian dish - actually just scrambled eggs with anchovies - that would make great 'starter', although it served me well for a mid-week meal, especially as I 'went-easy' on the vino!

Scotch Woodcock with Asparagus on Toast

Scotch Woodcock with Asparagus on Toast
Adapted for one (or two) From Delicious May 2008

  • 20g unsalted butter
  • 3 anchovy fillets drained of oil
  • 25ml double cream
  • 4 eggs
  • parsley
  • rustic bread
  • asparagus blanched until just tender

Melt the butter, add the anchovies and cream. Remove from heat and stir until the anchovies dissolve. Return to the heat, add the eggs ad cook until set t your desired consistency. Fold in the chopped parsley and season. Serve on the toast topped with the asparagus. Delicious!


Add or Read Comments ADD A COMMENT (4)

Previous Post: Dessert of the Week - Blackberry and Loquat Clafoutis Next Post:Dessert of the Week - Ginger Cheesecake

Posted on April 13, 2008 7:45 AM •

This entry Scotch Woodcock and Asparagus on Toast is under FoodPorn



Comments

Ah, so no Woodcock has been harmed in the pursuit of this dish? Bless the Victorians and their euphemisms

I love the idea of using anchovy to flavour what could be a fairly bland meal. I haven't seen any local asparagus yet but will keep this in mind when I do so.

Scribbled down by: Toffeeapple on April 14, 2008 1:10 PM

Oh! Anchivies and scrambled eggs, now that's something I'd like to try. Looks delicious.

Scribbled down by: Niamh on April 20, 2008 9:37 PM

Now THAT'S a name that launched a thousand jokes, I'm sure...! Given that I love both anchovies and asparagus, though, it sounds like a great simple treat. Thanks for enlightening us :)

Scribbled down by: Jeanne on April 23, 2008 4:11 PM

Have a giant pile of sicilian anchovies in the fridge getting progressively more pungent - this seems like the ideal way to have them for supper. Now I just have to find some asparagus and Australian reisling! Should be a piece of cake. Oh wait, the nearest Wholefoods is 4100 miles from here. Hmmmm.

Spittoon, you should come check out http://www.savourasia.com especially the recipes - for example, Vietnamese roast pork, at http://www.savourasia.com/content/view/94/107/

and indulge your foodporn appetites!

RaoulD

Scribbled down by: RaoulD on April 27, 2008 11:59 PM

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