I can’t get enough asparagus when it’s in season and have a strong preference for the green type (although the violet is great too). This easy recipe is tangy and fresh and is excellent accompanied by a Touraine Sauvignon Blanc.
For 2 people as a light supper or 4 as an entrée (appetizer) you’ll need:
A bunch of asparagus (washed and trimmed of the woody ends)
2 hard boiled eggs
A handful of cornichons
A handful of capers
The juice of half a lemon
A large shallot finely chopped
A teaspoon of Dijon mustard
A couple of tablespoons of good olive oil
Some flat leaf parsley finely chopped
Finely chop the cornichons and put in a small bowl with the capers, lemon juice, mustard, chopped shallot and olive oil. Season to taste with sea salt and ground black pepper, carefully stir in the hard boiled eggs that are coarsely chopped and flat leaf parsley.
Heat a little olive oil in a pan or griddle and pop in the asparagus spears. Add a generous sprinking of sea salt and cook for 4 minutes. Remove from the heat. Arrange the asparagus spears on a plate and place the dressing on the top. Dress with a little more olive oil and serve. You will see from the picture that I added some croutons for crunch and to make it a little more substantial.
