Combine new season asparagus, a beautifully soft cooked egg and the sharp bite of radishes to create a light and simple lunch or dinner. Add sliced, grilled chicken breasts for a more substantial meal.
INGREDIENTS
1-2 bunches slim asparagus
4 eggs
6 small radishes, very thinly sliced
handful baby salad leaves and watercress
Parmesan for shaving
12 long, slim slices baguette or sourdough, chargrilled
purchased aioli
Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients in a bowl and season.
Snap the tough ends off the asparagus and discard. Blanch in boiling salted water until crisp tender then drain and refresh in cold water. Dry on kitchen towels.
Put the eggs in a saucepan of cold water and bring to the boil. Cook for 5 minutes then cool under cold running water. Peel and cut into quarters.
To assemble: Spread the baguette with aioli. Layer with the remaining ingredients then drizzle with the dressing and a grind of pepper. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Will's Devil Salad]()
RecipeWill's Devil Salad
Article by Sarah Tuck![Garden Salad with Lemon, Tarragon and Sour Cream Dressing]()
RecipeGarden Salad with Lemon, Tarragon and Sour Cream Dressing
Article by Claire Aldous![Asparagus, Avocado and Rye Crouton Salad with Tahini and Yoghurt Dressing]()
RecipeAsparagus, Avocado and Rye Crouton Salad with Tahini and Yoghurt Dressing
Article by Kelly Gibney![Asparagus, Zucchini Ribbon, Halloumi and Quinoa Salad]()
RecipeAsparagus, Zucchini Ribbon, Halloumi and Quinoa Salad
Article by Kelly Gibney
latest issue:
Issue 128
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.