Asparagus season is brief so I like to take full advantage and use this favourite vegetable as often as possible. Here, its part of a salad of green goodness, layered with rye croutons and warm golden-yolked eggs. The garlic, tahini and yoghurt dressing give this a lovely richness. Beautiful on its own or alongside your favourite protein.
1 small garlic clove, finely diced
3 tablespoons hulled tahini
4 tablespoons olive oil
¼ cup Greek yoghurt
⅛ cup water
juice of 1 lemon
½ teaspoon honey or muscovado sugar
sea salt and cracked black pepper
3 thick slices rye sourdough, torn into large chunks
olive oil for drizzling
½ teaspoon good-quality hot smoked paprika
250 grams fresh asparagus (thin stems are best)
2 large free range eggs (use more if desired)
80 grams baby rocket leaves
½ ripe avocado, sliced
To serve: sesame seeds (I used black and white)
Combine all the dressing ingredients in a small jug and whisk together until smooth. Add additional water, if necessary, to create a thinner consistency.
Preheat oven to 180°C. Drizzle the torn sourdough generously with olive oil. Sprinkle with the paprika, sea salt and cracked black pepper. Toss well to distribute over all the pieces. Bake for 20 minutes until crisp.
Trim the woody ends from the asparagus and cut the remaining tip in half. Bring a medium pot of water to a boil. Add the asparagus and blanch for 1 minute. Drain and plunge into icy cold water (this helps to halt cooking and retain the bright green colour).
Bring a medium pot of water to a boil and gently add the eggs. Cook for 5 minutes for soft yolks and 7 minutes for hard-boiled.
Lay the rocket out on a large plate or platter. Scatter the asparagus, avocado and croutons. Drizzle generously with the dressing. Halve the eggs and lay carefully on top while still warm.
Garnish with a grind of cracked black pepper and a sprinkling of black and white sesame seeds.