Asparagus and eggs are the perfect match with this punchy dressing of tarragon and mustard. Crispy capers add a salty crunch that takes this simple dish to the next level.
Serves: 4
INGREDIENTS
2–3 bundles slim asparagus
1 tablespoon extra virgin olive oil
2 tablespoons capers
GRIBICHE DRESSING
¼ cup extra virgin olive oil
1 tablespoon apple cider vinegar
2 cloves garlic, crushed
2 teaspoons Dijon mustard
1 teaspoon dried tarragon
sea salt and ground pepper
TO SERVE
2 large eggs, hardboiled, peeled and finely chopped
METHOD
DRESSING: Whisk all the ingredients together until thick and glossy. Season well with salt and pepper.
Cook the asparagus in a pot of boiling salted water until just tender. Drain and refresh under cold water then place on kitchen towels to dry.
Heat the oil in a small pot and, when hot, add the capers and fry for a couple of minutes until crispy. Take care as they will spit furiously. Drain on kitchen towels.
TO SERVE: Arrange the asparagus on a serving platter and spoon over the chopped eggs. Drizzle over the dressing and scatter over the fried capers.
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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.