Charred Asparagus with Caper Dressing

One of the best things about food is the pure excitement when vegetables and fruit appear at the correct season. None of this imported or forced stuff, thank you very much!  YAY, asparagus season is here.

Very simple: Break the woody ends off the asparagus, shave the stems if you must, then blanch in boiling salted water for about 4 mins. Remove instantly from the water. This leaves them al dente.

Hard boil and egg or two and finely mash.

The dressing: 2 parts oil to one part vinegar or lemon juice. Then add: half a tsp of whole grain or Dijon mustard, some chopped thyme leaves, a little salt and black pepper plus a generous spoon of pickled capers. 

Aparagus on a plate, boiled egg scattered over then drizzled with the lovely dressing. Delicious! 

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