Asparagus Mimosa

asparagus-001

This comes courtesy of Yotam Ottolenghi’s ‘Plenty’ – a favourite recipe book. This is a really delicious recipe and makes a wonderful starter or light lunch. Ottolenghi suggests a scattering of chopped tarragon as an extra, but for us it’s an essential part of the dish and really lifts the flavour. You can make this with or without oil, depending on how vigilant you want to be. When it’s the weekend, I use oil. There’s a lot to be gained from grating a hard boiled egg – try it; you’ll see what I mean.

Serves 2 as a generous starter

Ingredients

  • 2 free-range eggs
  • 250g of asparagus spears
  • 1tbsp good quality extra virgin olive oil
  • 1tsp small capers, drained
  • 1tsp roughly chopped tarragon
  • Maldon sea salt
  • Black Pepper

 

Method

  1. Put the eggs in a saucepan of boiling water and simmer on a low heat for 9 minutes. Remove them from the pan and plunge into a bowl of cold water to stop them cooking further. Remove after a few minutes and leave them to cool down completely. Once they are cool, peel them and set aside.
  2. Bend the asparagus spears so that the woody end snaps off. Discard these ends, but keep them for adding to stock. Place the spears in a large pot of boiling water (not salted) and cook for 3 minutes or until tender. If your spears are a bit fatter, it may take slightly longer.
  3. Drain the spears and arrange them on serving plates. Allow them a couple of minutes to cool slightly. Drizzle the olive oil over the asparagus, sprinkle with the capers and add the salt and pepper.
  4. Top each plate by grating over the egg using a coarse cheese grater. Scatter with chopped tarragon – about a teaspoon between two should do it!

Leave a Reply

Your email address will not be published. Required fields are marked *