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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