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
RecipeWill's Devil Salad
Article by Sarah Tuck
RecipeGarden Salad with Lemon, Tarragon and Sour Cream Dressing
Article by Claire Aldous
RecipeAsparagus, Avocado and Rye Crouton Salad with Tahini and Yoghurt Dressing
Article by Kelly Gibney
RecipeAsparagus, Zucchini Ribbon, Halloumi and Quinoa Salad
Article by Kelly Gibney
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!