This is going to be a letdown right away – no, this isn’t a brunch cocktail. Sorry, guys. It is, however, one of the easiest and most delicious things you will put on your dinner table this week. It’s supposedly a side dish, but we ate it pretty much on its own, without saying two words to each other until the plate was clean. Straight from the serving platter, with our hands. Those forks I’d put on the side wound up being purely ornamental.
The other perk here is that you can give yourself a pat on the back about making something fresh and seasonal. Chances are, the asparagus at your local market are at the cheapest and most plentiful they have been all year, practically begging you to take them home. Resist the urge to just steam them or roast them, even though I’m never one to scoff at roasting ANYTHING. Instead, take an extra ten minutes to hard boil a couple of eggs and – voila, a way fancier interpretation of asparagus. Silverware optional.
Recipe adapted from Plenty by Yotam Ottolenghi
1 bunch asparagus
2 tbsp capers
Maldon or other coarse grain sea salt
Extra virgin olive oil (it’s worth using the good stuff here. We used a blood orange infused one that knocked my socks off)
First, get your eggs ready. Cover the eggs in a small saucepan with cold water and bring just a boil. Turn off the heat, cover and set your timer for 10 minutes. Drain the eggs and transfer to a bowl of cold water for a few minutes before peeling. Chop the eggs finely.
Using your hands, break off the tough, woody ends of the asparagus and discard. Set a medium saucepan of water over medium high heat. Once it comes to a good rolling boil, add salt and the asparagus spears. Cook for just a minute or two, until tender and bright green. Drain and arrange on a platter. Drizzle a tablespoon or two of olive oil over the asparagus. Top with the chopped eggs, capers and flaky sea salt. Drizzle a bit more oil on top.