With the UK asparagus season starting later this month, Enrico Ramaglia has created a quick, simple and delicious accompaniment for this seasonal family-favourite.
Grilled asparagus with spring dip
2 bunches of asparagus, washed and trimmed
3 hardboiled eggs
30g capers
50ml of extra virgin olive oil
1 teaspoon of apple cider vinegar
Salt and pepper
STEP ONE
First, hard boil the eggs and allow them to cool down fully.
STEP TWO
Next, remove the egg yolks and put them in a food processor with the capers, olive oil, vinegar, salt and pepper and blitz them until you achieve a smooth creamy consistency.
STEP THREE
In a large frying pan, heat up a little vegetable oil and cook the asparagus until slightly golden but still “al dente”. Remove from the heat and transfer to a serving plate. Pop the dip in a bowl. Happy dipping!
