To celebrate the end of Spring, Vicky from Vix Kitch recommended this recipe to us. She made it using fresh ingredients from Harvest and it was delicious! A glass of Tasmanian sparkling wine from Ironhouse Brewery would make a perfect accompaniment to this dish.
Recipe from Plenty by Yotam Ottolenghi, photo Jonathan Lovekin
“This traditional way with asparagus is probably my favourite. It is simple and therefore relies on the quality of the asparagus itself more than anything else. See if you can get the spears from a farmers’ market or the shop at a farm where they have been freshly picked. Roughly chopped tarragon sprinkled on top will make a good addition.”
2 free-range eggs (Mt Roland Free Range Eggs)
2 bunches of medium asparagus (500g in total, trimmed weight) (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus)
2 tablespoons best-quality olive oil (Coronea Grove Olives)
2 teaspoons small capers, drained
1 teaspoon Maldon sea salt (alternatively use Tasman Sea Salt)
Gently place your eggs in a saucepan of boiling water and simmer for 9 minutes. Remove the eggs from the pan and immerse them in a large bowl of cold water. After a few minutes, take them out of the water and leave to cool down completely. Peel the eggs and grate them on a coarse cheese grater.
Bend the asparagus until the tough bottom ends snap off; discard the ends. Place the spears in a large pot of boiling water and cook for 3 minutes, or until tender. It may take slightly longer if they are thick.
Drain and, while still warm but not hot, divide among four serving plates. Drizzle the oil over the asparagus and sprinkle with the capers, salt and some pepper. Top with the grated egg, staying close to the centre of the stalks so that the tips and bases remain visible.
Serves 4 as a starter