I’d been unable to get the breakfast that I had eaten last weekend out of my mind, so on Sunday I went back to Archie’s All Day to see if the new season asparagus was back on the menu again. I’d been day-dreaming about it all week – the sweetest asparagus I’d ever had, with poached egg and hollandaise sauce – it was just simple perfection.
Archie’s, by the way, has hit all the nails on the head since it opened earlier this year. Great location, tick. Great fitout, tick. Great food, coffee, staff, tick, tick, tick! I would say that I’m a fan. I always have to force myself to try to order something other than the braised lamb shoulder sandwich, which is probably the best sandwich I’ve ever eaten. I want to eat it now!
As soon as the menus were set down on our table I snatched up the little card describing the additions for the day, willing the dreamy asparagus/hollandaise combo to be there… But it was not to be. *sigh*. I think my shoulders may even have slumped a little. However, all was not lost. Those clever people in the kitchen had decided to mix things up with the produce this week, and had come up with a different way to showcase those little green spears that make your wee smell funny. Playing less of a staring role this time and more like a member of a well-rehearsed chorus, the asparagus was doing its bit in a melange of slightly caramelised roasted cherry tomatoes, briny Kalamata olives, delicately soft buffalo Mozzarella, and sweet basil leaves with a perfectly poached egg atop a slice of toasted Fatto A Mano gluten-free bread. It was so good. And just simple. Make it yourself – soon – while the asparagus is still amazing.