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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.