Charred Asparagus Mimosa

Is there anything that Asparagus, green, sweet and earthy, cannot make better? When May comes and the sun makes its debut, appearing for just that little bit longer each day. The ground is still sodden with the April deluge and those tender young tips just peek their noses out from the soil……

Use any green vegetables here as, like strawberries, Asparagus is only to be enjoyed when it chooses, force it and it will pay you back with its woody, cardboard stems that taste of nothing more than Dormouse wee. Green Beans, Tenderstem and Leeks are all quite at home bathed in this dressing under a blanket of golden yolked egg.


2 Bundles Asparagus, woody stems removed

1 tbsp Olive Oil, plus 3tbsp for the dressing

4 Medium Eggs

3 tbsp Dijon Mustard

2 tbsp Lemon Juice

1 tbsp Maple Syrup

2 tbsp Capers

10g Chives, finely chopped

1 tsp Sumac

Fennel Fronds, Dill, Watercress and Chive Flowers to Garnish


1. Heat a griddle pan or BBQ to high. Rub the asparagus in 1 tbsp oil and cook until charred and tender, about 4 minutes. Set aside.

2. Add the eggs to a pan of cold water, bring to a boil, turn off the heat and set a timer for 12 minutes. Drain and run under cold water until the shells feel cold. Peel and set aside.

3. Whisk the mustard, remaining oil, lemon, maple and some salt in a bowl. Stir through the chives and capers.

4. Coarsely grate the cooked eggs and set aside.

5. Arrange the asparagus between 4 plates and divide the grated egg between then. Dust with sumac and drizzle over the dressing before garnishing with the herbs and flowers before serving.