With the UK asparagus season starting later this month, Enrico Ramaglia has created a quick, simple and delicious accompaniment for this seasonal family-favourite.
Grilled asparagus with spring dip
2 bunches of asparagus, washed and trimmed
3 hardboiled eggs
50ml of extra virgin olive oil
1 teaspoon of apple cider vinegar
Salt and pepper
First, hard boil the eggs and allow them to cool down fully.
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 creamy consistency.
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!