Asparagus with chopped egg vinaigrette
Halfway between a vinaigrette and tartare sauce, this dressing has enough texture to add interest to a simple plate of asparagus and make it truly great.
Ingredients
3 eggs
2 anchovies, roughly chopped
2 tsp Dijon mustard
¼ cup olive oil, plus extra to drizzle
1 tbsp white wine vinegar
2 tsp baby capers, drained
salt and black pepper, to season
1 large bunch asparagus, trimmed
Method
Step 1
Bring a pot of water to a boil and boil the eggs for 8 minutes. Transfer immediately to iced water and allow to cool. Peel the eggs and chop them into 2cm pieces.
Step 2
Combine the anchovies, mustard, olive oil, vinegar and capers and whisk to a vinaigrette. Stir through the eggs and season with salt and pepper.
Step 3
To cook the asparagus, place the spears in a tray and pour boiling water over them. Allow to stand for a minute until just tender, then transfer to a serving plate. Season with salt and pepper, spoon over the vinaigrette and drizzle generously with extra oil.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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