Grilled asparagus with horseradish dressing
For a light springtime lunch, combine delicate asparagus salad topped with pancetta breadcrumb mix for crunch and a creamy, jammy eggs
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
Ingredients
450g asparagus
4 eggs
2 tbsp fresh grated horseradish
1 tbsp wholegrain mustard
2 tsp runny honey
a good bunch of chives, chopped
pancetta breadcrumbsÂ
olive oil
sea salt
black pepperÂ
Method
Blanch the asparagus in salty boiling water for a minute or so.
Refresh in a bowl of ice and water.
Make the dressing by whisking together the grated horseradish, mustard chopped chives and honey along with 120ml of olive oil and a little sea salt.
Boil the eggs for around 6 minutes and then also refresh in a bowl of ice and water. Once cool enough, peel and cut in half.
Heat a little olive oil on a grill pan over medium high heat. Add the asparagus and cook for around 5 minutes until lightly charred.
Arrange the asparagus and jammy eggs on a serving plate and generously drizzle over the dressing.
Sprinkle over pancetta breadcrumbs.
