Combine new season asparagus, a beautifully soft cooked egg and the sharp bite of radishes to create a light and simple lunch or dinner. Add sliced, grilled chicken breasts for a more substantial meal.
INGREDIENTS
1-2 bunches slim asparagus
4 eggs
6 small radishes, very thinly sliced
handful baby salad leaves and watercress
Parmesan for shaving
12 long, slim slices baguette or sourdough, chargrilled
purchased aioli
Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients in a bowl and season.
Snap the tough ends off the asparagus and discard. Blanch in boiling salted water until crisp tender then drain and refresh in cold water. Dry on kitchen towels.
Put the eggs in a saucepan of cold water and bring to the boil. Cook for 5 minutes then cool under cold running water. Peel and cut into quarters.
To assemble: Spread the baguette with aioli. Layer with the remaining ingredients then drizzle with the dressing and a grind of pepper. Serves 4
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!