Barbecued asparagus with chopped eggs, tarragon, chives and dill
- April 2019
- Serves 2 as a starter
- Hands-on time 15 min, simmering time 6-7 min
Chargrilling or barbecuing asparagus gives it an amazing depth of flavour, accentuating its sweetness by caramelising the natural sugars within the stem. Served with herbs, an egg and a mustardy dressing, it makes a wonderful starter.
You could also try this dish on toast for breakfast or brunch, or scale it up to feed a crowd.
- Vegetarian recipes
- 34.4g (6.4g saturated)
- 8.9g (8.3g sugars)
Make the dressing and herby eggs up to a few hours ahead of serving. Keep in separate containers in the fridge until just before serving.
When you’re buying asparagus, look out for firm, snappy spears with tight tips and a bright emerald colour. It may be pricey, but that’s because it’s special. It takes several years for the crowns – the part of the plant the spears grow from – to produce their first stems, and then they’ll only yield a limited amount. You should be able to find really great locally grown stuff on the shelves of good farm shops, greengrocers and roadside stalls right through until the end of June.
Partner this with a dry, lemony white with a bit of grassy bite to it. A sauvignon blanc from Bordeaux is ideal.
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