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Though this dish is undeniably a kids recipe – and a joyful one at that – the crispy asparagus soldiers are a real gourmet touch and will taste sublime once dunked into the egg.
Bring a pan of water to the boil. Lower the eggs into the boiling water and cook for around 3 1/2 minutes for soft boiled, 6-7 minutes for hard boiled
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Meanwhile, fry the asparagus (do this in 2 batches of 8) for 2-3 minutes, until golden brown and crispy. Drain well on kitchen paper and season with salt
As chef director of The Cross at Kenilworth, and with years working at Michelin-starred restaurants under his belt, Adam Bennett is receiving the accolades and respect his prodigious talent deserves.