Asparagus With Chopped Egg & Anchovy
4
An elegant, pretty and very tasty way to serve asparagus, especially during the British asparagus season. The entire recipe can be prepared in advance making it a stress-free choice for entertaining. Very good for lunch, or as part of a buffet, and it’s very popular too!
ingredients
2 fresh eggs ½ a shallot, finely chopped
1 tbsp small capers, drained
4 cocktail gherkins, chopped
2 anchovies, chopped
1 tbsp parsley and/or dill, chervil, chives, chopped
a splash of olive oil
salt and freshly ground black pepper
1 kg (2lbs 4 oz) asparagus
directions
1. Cook the eggs in boiling water for 6 minutes. Drain and run under cold water until cold. Peel, and finely chop. Mix in a bowl with the shallot, capers, gherkins, anchovies, herbs, a splash of olive oil and seasoning. Cover and set aside.
2. Bend the asparagus spears near their bases until they snap naturally, and discard the woody ends. (These can be used for making soup.) Steam, or cook the spears in a pan of well-salted boiling water, until just tender. Drain and plunge immediately into cold water, or sit under the running cold tap until cold. Spread out and wrap up in kitchen towel to dry.
3. Arrange the asparagus on a pretty platter, or individual plates and drizzle with a little olive oil. Top with the egg mixture and a last dribble of olive oil.