Asparagus Mimosa

Good asparagus needs minimal treatment and is best eaten with few other ingredients. Here are two ways of serving it, both of which make a delicious spring starter. ​

With egg
1 hard-boiled egg, freshly boiled
1 bunch asparagus (around 250g, trimmed weight)
1 tbsp olive oil
1 tsp small capers, drained
½ tsp sea salt
Freshly ground black pepper

Once the egg is cool, peel, then coarsely grate into a bowl. Take each asparagus spear and bend it around 3cm from the base until the bottom snaps off - discard the ends. Place a ridged griddle pan over a medium-high flame and leave for a few minutes until very hot. Toss the spears in a tablespoon of oil and season. Lay the asparagus on the griddle, placing the spears perpendicular to the ridges, and cook for six to nine minutes, turning occasionally, until just al dente and charred. Drizzle oil on top, sprinkle with capers and season. Top with the egg, taking care the tips and bases remain visible.

With feta
1 bunch asparagus (around 250g, trimmed weight)
1-2 tbsp rapeseed oil
½ tsp sea salt
Freshly ground black pepper
4 thin slices (30g) feta (or a few spoonfuls of ricotta)
Grated zest of ½ lemon
​
Place a ridged griddle pan over a medium-high flame and leave for a few minutes until very hot. Snap the ends off the asparagus as in the previous recipe. Toss the spears in a tablespoon of oil and season. Lay the asparagus on the griddle, placing the spears perpendicular to the ridges, and cook for six to nine minutes, turning occasionally, until just al dente and charred. Place the asparagus on two plates, lay the feta slices on top and drizzle with a little more rapeseed oil around and about the plate. Finish with the lemon zest and a grind or two of black pepper