Recipe: Grilled asparagus with egg and green olive dressing


I feel a little guilty about griddling asparagus, as it seems harsh treatment for such a noble vegetable. Griddling, however, does perk up a bunch that’s been hanging around in the fridge for a bit.

asparagus with egg & green olive dressing photo DSCN0735_zpsecc4b713.jpg

1 bunch of asparagus (about 10-12 spears)
2 hard boiled eggs, chopped
6 green olives, finely chopped
1/4 tsp mustard
1 tbsp vinegar (cider or white wine)
3 tbsp olive oil

If you have a griddle pan, coat the asparagus spears in oil and griddle on a medium to high heat.
If you are using a frying pan, heat the oil in the pan before adding the spears.
Heat them for about 4 minutes each side.
Add the olives, mustard, vinegar and olive oil to a bowl and mix thoroughly.
Season with salt and pepper.
When the asparagus is cooked, place on a plate, scatter with the chopped egg and spoon the dressing over.

Serves 2 as a starter or a light lunch with crusty bread to mop up the dressing.
If you want to make a vegan version, the dressing does very well without the egg.


3 responses »

  1. I’m definitely trying the vegan version – the dressing sounds delicious. I had asparagus for lunch today, but just served with black pepper and butter. I’ve griddled it once or twice – it’s nice with parmesan (or veggie equivalent) shavings on.

  2. Pingback: Recipe: New potato and avocado salad | Two Fat Vegetarians

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