Grilled asparagus with horseradish dressing

Recipe by:

For a light springtime lunch, combine delicate asparagus salad topped with pancetta breadcrumb mix for crunch and a creamy, jammy eggs

Grilled asparagus with horseradish dressing

SERVES

2

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

MINUTES

CUISINE

COURSE

Main

Method

  1. Blanch the asparagus in salty boiling water for a minute or so.

  2. Refresh in a bowl of ice and water.

  3. 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.

  4. 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.

  5. 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.

  6. Arrange the asparagus and jammy eggs on a serving plate and generously drizzle over the dressing.

  7. Sprinkle over pancetta breadcrumbs.

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 breadcrumbs 

  • olive oil

  • sea salt

  • black pepper 

Method

  1. Blanch the asparagus in salty boiling water for a minute or so.

  2. Refresh in a bowl of ice and water.

  3. 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.

  4. 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.

  5. 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.

  6. Arrange the asparagus and jammy eggs on a serving plate and generously drizzle over the dressing.

  7. Sprinkle over pancetta breadcrumbs.