Asparagus with eggs and vinaigrette

Asparagus with eggs and vinaigrette

By
From
Cooking from memory
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 bunch asparagus
2 slice white bread
2 hard-boiled eggs, finely chopped

Dressing

Quantity Ingredient
80ml olive oil
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
pinch sugar
salt
ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Chop 3 cm off the bottom of the asparagus spears and discard. Peel the stems with a vegetable peeler.
  3. Fill a large frying pan with water and bring to the boil. Cook the asparagus until al dente, then remove from the pan and immediately rinse with cold water. (This method will retain the green colour of the asparagus.)
  4. Crumble bread into fine crumbs. Toast in the oven until dry and lightly browned. Whisk together all the dressing ingredients.
  5. Place asparagus on a plate, lightly dress with the vinaigrette, and garnish with the breadcrumbs and egg.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again