Name: Asparagus and soft egg salad with toasted almonds
Yield: 8
Ingredients: 3 bunches asparagus; 3 eggs, at room temperature; 40 ml sherry vinegar; 40 ml lemon juice; 40 ml lemon-infused extra-virgin olive oil (see note); 20 gm slivered almonds, toasted; To serve: dukkah

Ingredients

3 bunches asparagus

3 eggs, at room temperature

40 ml sherry vinegar

40 ml lemon juice

40 ml lemon-infused extra-virgin olive oil (see note)

20 gm slivered almonds, toasted

To serve: dukkah

Method

Main

1.Cook asparagus in a large saucepan of boiling water for 2-3 minutes, drain and refresh in iced water, then drain again.

2.Cook eggs in a saucepan of gently boiling water for 7 minutes, drain and cool in iced water, then peel.

3.Coarsely crumble one egg into a bowl, add vinegar and lemon juice and whisk to combine. Add lemon oil, whisk to combine, then 40ml hot water. Season to taste with sea salt and freshly ground black pepper.

4.To serve, coarsley crumble remaining eggs and scatter over asparagus, drizzle with dressing and scatter with almonds and dukkah.