Asparagus with Boiled Eggs, Croutons and Vinaigrette Recipe
Asparagus with Boiled Eggs, Croutons and Vinaigrette
4 x 1.5cm thick slices Ciabatta, ripped into small bite sized pieces
8 tablespoons extra virgin olive oil
2 tablespoons capers
½ cup pitted Kalamata olives
1 roasted red capsicum, cored, seeded, thinly sliced
zest of 1 lemon
small handful chervil or parsley, coarsely chopped
2 tablespoons cider vinegar
800g asparagus, woody ends snapped off
Preheat the oven to 200°C
Put the Ciabatta into a wide ovenproof dish and add 2 tablespoons of the oil.
Season with salt and freshly ground black pepper and mix well.
Spread out and place in the oven for 10 minutes or until the Ciabatta is browned and crisp.
Remove from the oven and reserve.
Put the eggs into a saucepan and cover well with cold water.
Bring to the boil and boil gently for 5 minutes.
Remove from the heat, drain and place under a running cold tap until completely cold.
Shell and reserve.
Put the capers, olives, capsicum, zest, chervil or parsley and the vinegar into a bowl and mix well.
Taste and season.
Bring another saucepan of salted water to the boil and add the asparagus.
Bring back to the boil and boil gently for 3 minutes.
Place the asparagus onto a serving platter.
Coarsely chop the eggs and place on top of the asparagus.
Spoon the caper and olive mixture evenly over everything.
Sprinkle the Ciabatta around the asparagus and serve.