Make the most of the brief asparagus season and serve a big platter of it topped with tender leeks and free-range eggs.
Serves: 6–8
INGREDIENTS
2-3 bunches asparagus, ends trimmed
1 leek
2 eggs, hardboiled and chopped roughly
2 tablespoons chopped flat-leaf parsley
Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon honey
1 clove garlic, crushed
½ teaspoon ground cumin
sea salt and freshly ground pepper
METHOD
Cook the asparagus in plenty of boiling well salted water until crisp-tender. Lift out of the water and refresh in a large bowl of iced or very cold water. Place on a clean tea towel to dry.
Slice the leek on the diagonal into 1cm wide pieces. Add to the same boiling water and cook for a few minutes until tender. Drain, refresh and spread out to dry on a clean tea towel.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Place the asparagus on a platter and top with the leeks then the chopped eggs. Spoon the dressing over everything and scatter with the parsley.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.