members recipes

Ingredients
12 asparagus spears
2 eggs, poached
40g roquefort cheese
1 tbsp white wine
2 tbsp olive oil
salt and ground black pepper

Method
SERVES 2
1. Peel and cut the asparagus into 5 inch lengths. Cook in a pan of boiling, salted water until tender.
2. Place three quarters of the cheese into a blender along with the wine. Pulse to a paste and then with the motor running on slow, drizzle in the olive oil.
3. To serve, arrange the aspargus on two plates and crumble around the remaining quarter of the cheese. Top with a poached egg and season with a little salt and black pepper. Drizzle over the cheese dressing.