Asparagus with Anchovy Mayonnaise and Chopped Egg
Photography by Aaron McLean.
INGREDIENTS
24 asparagus spears, tough ends snapped off
1/3 cup good quality mayonnaise
2 anchovy fillets, finely chopped, or more to taste
1-2 tablespoons milk
1 hard-boiled egg
freshly ground pepper
METHOD
Blanch the asparagus in boiling salted water until crisp tender. Drain and immediately plunge into a large bowl of iced water. Leave for 2-3 minutes then drain and pat dry with kitchen towels.
The asparagus will go slimy if left in the iced water for too long.
Combine the mayonnaise and anchovies in a bowl and add enough milk to make a pourable consistency.
Arrange the asparagus on a serving platter and drizzle with the mayonnaise.
Halve the egg and finely chop the egg white. Scatter over the asparagus then push the egg yolk through a fine sieve over the top of the salad and grind over a little pepper. Serves 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.