Asparagus with Anchovy Mayonnaise and Chopped Egg
Photography Aaron McLean.
INGREDIENTS
24 asparagus spears, tough ends snapped off
1/3 cup good quality mayonnaise
2 anchovy fillets, finely chopped, or more to taste
1-2 tablespoons milk
1 hard-boiled egg
freshly ground pepper
METHOD
Blanch the asparagus in boiling salted water until crisp tender. Drain and immediately plunge into a large bowl of iced water. Leave for 2-3 minutes then drain and pat dry with kitchen towels.
The asparagus will go slimy if left in the iced water for too long.
Combine the mayonnaise and anchovies in a bowl and add enough milk to make a pourable consistency.
Arrange the asparagus on a serving platter and drizzle with the mayonnaise.
Halve the egg and finely chop the egg white. Scatter over the asparagus then push the egg yolk through a fine sieve over the top of the salad and grind over a little pepper. Serves 6
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.