A salty dressing of anchovies, capers and parsley livens up the asparagus and eggs in this dish
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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Published
Overview
Prep time
5 mins
Cook time
10 mins
Serves
6
Ingredients
- 6 large eggs
- 4-5 asparagus spears per person (depending on thickness)
For the dressing
- 12 tbsp extra-virgin olive oil
- 2 small garlic cloves, very finely sliced
- 12 anchovies, drained and finely chopped
- Pinch dried chilli flakes (optional)
- 1½ tbsp capers, rinsed and patted dry
- 1½ tbsp lemon juice
- 2 tbsp finely chopped parsley
Method
Step
Gently heat 12 tbsp extra-virgin olive oil and add 2 very finely sliced garlic cloves.
Step
Cook for a minute or so, until it is softening ever so slightly and doesn’t look “raw” any more, then add 12 finely chopped anchovies.
Step
Cook gently, pressing them with the back of a wooden spoon until they’ve “melted”.
Step
Add a pinch dried chilli flakes if using, then stir in 1½ tbsp capers, 1½ tbsp lemon juice and 2 tbsp finely chopped parsley.
Step
Put 6 large eggs into boiling water. Once the water has come back to the boil, cook for six minutes. Plunge into cold water.
Step
Trim the base off each of the asparagus stalks (about 4-5 asparagus spears per person depending on thickness) and remove any tough skin with a peeler.
Step
Boil or steam until just tender (about four minutes) and, while they’re cooking, shell the eggs.
Step
Divide the asparagus between six plates, top with a halved egg and spoon on the dressing. Serve immediately.