Asparagus and eggs are the perfect match with this punchy dressing of tarragon and mustard. Crispy capers add a salty crunch that takes this simple dish to the next level.
Serves: 4
INGREDIENTS
2–3 bundles slim asparagus
1 tablespoon extra virgin olive oil
2 tablespoons capers
GRIBICHE DRESSING
¼ cup extra virgin olive oil
1 tablespoon apple cider vinegar
2 cloves garlic, crushed
2 teaspoons Dijon mustard
1 teaspoon dried tarragon
sea salt and ground pepper
TO SERVE
2 large eggs, hardboiled, peeled and finely chopped
METHOD
DRESSING: Whisk all the ingredients together until thick and glossy. Season well with salt and pepper.
Cook the asparagus in a pot of boiling salted water until just tender. Drain and refresh under cold water then place on kitchen towels to dry.
Heat the oil in a small pot and, when hot, add the capers and fry for a couple of minutes until crispy. Take care as they will spit furiously. Drain on kitchen towels.
TO SERVE: Arrange the asparagus on a serving platter and spoon over the chopped eggs. Drizzle over the dressing and scatter over the fried capers.
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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.