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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.