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The Mum & the Chef | Asparagus with Crushed Egg & Crispy Capers Recipe
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Kat from Windsor Deli (chef) and I (mum) are cooking up asparagus this week for ‘The Mum & The Chef project’ (see below for more information). Asparagus means spring and beautiful salads to me, I wonder what it means to Kat?

Fellow food blogger and cafe owner Katrina Higham from Windsor Deli (my local fave) and I, have decided to join forces for a while. Each fortnight or so, we will choose a fresh seasonal ingredient and independently come up with some recipes featuring our chosen ingredient. We’ve called it – The Mum and the Chef, where Kat (a fully qualified chef) will share her culinary expertise, and I’ll share my home cooking and kid friendly ideas. It’s going to be interesting to see what we both come up with!

Remember if you’d like to contribute recipes and join us, click on The Mum & The Chef button to email us. The more the merrier. Also, if you have a favourite seasonal ingredient, that you’d love some extra recipes for, fell free to drop us a line.

My contribution is a really versatile starter, light lunch or beautiful accompaniment to grilled fish or meat. I don’t like fiddling with asparagus too much as it is easy to overcook and then well, let’s face it, just tastes awful.

As a side note, my kid’s won’t eat asparagus on its own, but they love it done this way. Must be the lure of the crushed boiled egg and the crispy capers.

Asparagus with crushed egg & crispy capers

You’ll need:

2 bunches fresh asparagus
2 organic free range eggs
1 lemon, juiced
1 tbs olive oil
1 tbs white wine vinegar
1/4 cup capers in brine, drained and dried off in paper towel
2 tbs olive oil extra to fry capers
Sea salt & pepper

Fill a small saucepan 3/4 full with water and bring to a simmer. Gently place the 2 eggs in the simmering water and boil for 8-9 minutes. Cool in cold water, peel and mash with a fork and set aside.

Snap the stems of the asparagus (see tip below) and gently steam them or blanch them in boiling water for 2 minutes. Refresh under cold water to stop the cooking process.

To make the dressing place the lemon juice, olive oil and vinegar in a small jar with lid and shake well to mix.

Heat olive oil in a small fry pan and fry off capers until starting to crisp up and turn golden. Drain on paper towel and set aside.

Now you’re ready to assemble. Place the asparagus on a plate or in a bowl. Drizzle over the dressing and then heap the crushed egg on top. Sprinkle with the crispy capers and season with a little sea salt and pepper.

Tip: Hold the asparagus firmly with two hands and gently snap off the end. It should naturally snap off the woodiest bit, so you’re left with the best part.

I’m reluctant to admit that I find myself usually drinking the same wines at home, irrespective of whether it goes with the food I’m eating. It usually comes down to white or red. White with fish and red with meat. It’s never that simple when I dine out at restaurants and have professional advice on hand. So, as I was very lucky to receive some wine from Wingara Wine Group, I thought I might start actually matching wine with my food from time to time.

With no better time to start, we enjoyed the asparagus dish with a 2007 Katnook Estate Chardonnay. It is quite a zesty chardonnay with a clean crisp finish, and it was absolutely perfect with the asparagus.

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One Response to The Mum & the Chef | Asparagus with Crushed Egg & Crispy Capers Recipe

  1. I LOVE crispy Capers!I use them in a beautiful caramelised cabbage dish with blood orange juice. Super scrummy.

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