Asparagus with Anchovy Mayonnaise and Chopped Egg
Photography by 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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.