asparagus-with-spring-dip

Cooking with the seasons: Grilled asparagus with spring dip

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With the UK asparagus season starting later this month, Enrico Ramaglia has created a quick, simple and delicious accompaniment for this seasonal  family-favourite.

asparagus-with-spring-dip

Grilled asparagus with spring dip

2 bunches of asparagus, washed and trimmed 

3 hardboiled eggs  

30g capers 

50ml of extra virgin olive oil 

1 teaspoon of apple cider vinegar 

Salt and pepper 

chester_oak_elwood_detail_009-1STEP ONE

First, hard boil the eggs and allow them to cool down fully. 

STEP TWO

Next, remove the egg yolks and put them in a food processor with the capers, olive oil, vinegar, salt and pepper and blitz them until you achieve a smooth creamconsistency. 

STEP THREE

In a large frying pan, heat up a little vegetable oil and cook the asparagus until slightly golden but still “al dente”. Remove from the heat and transfer to a serving plate. Pop the dip in a bowl. Happy dipping!

 

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