Asparagus with pine nut, egg and herb sauce
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For the asparagus
- 16-20 asparagus spears
- 4 tbsp olive oil
- Sea salt and black pepper
For the pine nut, egg and herb sauce
- 2 hard-boiled RSPCA Assured labelled eggs, peeled and roughly chopped
- 1/2 medium red onion, finely chopped
- 1 small bunch each of fresh dill, tarragon and flat-leaf parsley, roughly chopped
- 1/2 small bunch fresh mint, roughly chopped
- 2 tbs pine nuts, lightly toasted
- 1/2 clove garlic, crushed to paste with salt
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
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This sauce goes very well with asparagus and is also delicious with artichokes. Either make the sauce beforehand or prepare it while the asparagus is cooking.
- Combine all the ingredients for the sauce together in a bowl and mix well. Season to taste with salt and pepper.
- Trim the asparagus if it has any hard stalky ends. Preheat a griddle pan or a frying pan. Toss the asparagus in the olive oil and then add to the hot griddle pan with a good bit of seasoning. Griddle for a couple of minutes on both sides until they are fairly nicely charred.
- Check for seasoning, transfer to a plate and serve with the sauce on the side and a flatbread if you wish.
Recipe from The Moro Cookbook and the RSPCA Assured celebrity recipe collection, 2011