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:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!