Asparagus with chopped egg vinaigrette

Name: Asparagus with chopped egg vinaigrette
Cook time: 30 min
Yield: Serves 4 as a side dish
Cuisine: Modern Australian
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

Adam Liaw

September 9, 2022

Dress up some asparagus spears with this egg vinaigrette.William Meppem

easyTime:< 30 minsServes:Serves 4 as a side dish

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.