Asparagus and soft egg salad with toasted almonds

AT A GLANCE

  • Serves 8 people

  • 3 bunches asparagus
  • 3 eggs, at room temperature
  • 40 ml sherry vinegar
  • 40 ml lemon juice
  • 40 ml lemon-infused extra-virgin olive oil (see note)
  • 20 gm slivered almonds, toasted
  • To serve: dukkah
01   Cook asparagus in a large saucepan of boiling water for 2-3 minutes, drain and refresh in iced water, then drain again.
02   Cook eggs in a saucepan of gently boiling water for 7 minutes, drain and cool in iced water, then peel.
03   Coarsely crumble one egg into a bowl, add vinegar and lemon juice and whisk to combine. Add lemon oil, whisk to combine, then 40ml hot water. Season to taste with sea salt and freshly ground black pepper.
04   To serve, coarsley crumble remaining eggs and scatter over asparagus, drizzle with dressing and scatter with almonds and dukkah.
Note Lemon-infused extra-virgin olive oil is available from Simon Johnson and select delicatessens.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2007

Apr 2007

View Full Site