Asparagus and soft egg salad with cheesy crisps

Serves 4 Starters and mains

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Method

To make the cheesy crisps, preheat the oven to 200C/180C F/Gas 6 and line 2 large baking trays with baking paper. Place 8 heaped tbsp of Italian hard cheese, spaced well apart on any remaining cheese to one side). Bake for 6 minutes, or until they are golden. Leave to cool on the tray, then set aside.

To make the dressing, place the goat’s cheese, yoghurt, vinegar and 3tbsp warm water in a blender and blend until smooth. Add the basil and blend again until the sauce is speckled and a pale green colour. Season to taste with sugar, salt and pepper and set aside. If you have any grated cheese left, stir it into the sauce.

Blanch the asparagus spears in a large saucepan of lightly salted boiling water for 2-3 minutes or until al dente. Drain, refresh under cold water and pat dry. Set aside.

Bring a medium saucepan of water to a gentle simmer, add the eggs and cook for 7 minutes, then plunge them immediately into cold water. Allow to cool for a moment and then gently crack the shells and peel the eggs. Cut in half.

Meanwhile, heat a small frying pan or saucepan with a little oil, around 5mm deep. Add the capers and fry until crisp. Remove with a slotted spoon and drain on kitchen paper. Repeat with the basil leaves – they will take just a few seconds to crisp. Drain the basil leaves will spit as soon as they touch the oil).

Divide the salad leaves between 4 serving bowls, add the asparagus spears and combine. Arrange the eggs and cheesy crisps on top of each salad and drizzle over the dressing. Scatter over the capers and fried basil leaves and serve.

This recipe was taken from the August/September 2020 issue of Food and Travel.

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