Grilled Asparagus, Egg and Caper Dressing

This is an attractive and versatile first course or accompaniment, ideal for spring time brunches, lunches and picnics.

Grilled Asparagus with egg mimosa and spiced caper dressing

The dish can be fully prepped in advance and assembled together at the last minute.

Serve with any number of seasonal dishes including roasts, fish, shellfish and salad. Capers are surprisingly delicious with asparagus and the allspice adds a slightly unusual flavour. This is a healthy and balanced dish that is a welcome departure from the usual (and equally delicious) butter-heavy ways of serving asparagus. 

Ingredients

Asparagus, a bunch

Egg, 2

Dressing

Lemon, 1 – slices and juice

Capers, 1 handful

Olive oil, 1 long drizzle

Balsamic vinegar, aged, 1-2 tablespoon

Allspice, a pinch

Chives, 1-2 tablespoons

Salt, pepper

Method

1.      Wash the asparagus and transfer to a baking tray, still wet. Salt with sea salt and drizzle with a good amount of olive oil to coat. Add a couple of rounds of lemon on top and bake in the oven at 180 degrees until lightly browned, for about 12-18 minutes, depending on the size and quantity of asparagus.

2.     In the mean time put the eggs in a pan and cover with cold water. Bring to a boil and cook for 10 minutes from boiling point. Cool under cold running water.

3.     Make the dressing by whisking equal parts lemon and vinegar together with the salt, pepper and allspice. Add the capers and the chives, and finally the olive oil.

4.    Grate the egg on top of the asparagus just before serving, alongside the dressing.