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Roast asparagus with parmesan crumbs and soft eggs
Serves 4 Starters and mains
Ingredients
- 600g asparagus (around 4 bunches), trimmed
- 2tbsp olive oil
- 75ml extra virgin olive oil
- 2tsp Dijon mustard
- juice 1⁄2 lemon, or to taste
- 1tbsp sherry vinegar
- 6 soft-boiled eggs, peeled
- parmesan cheese, finely grated, to serve
- flat-leaf parsley, mint and thyme leaves (optional), coarsely chopped, to serve
For the parmesan crumbs
- 75g coarse sourdough breadcrumbs
- 30g parmesan, finely grated
- 2tsp thyme, finely chopped
- 2tsp flat-leaf parsley leaves, finely chopped
- 1 garlic clove, finely chopped
- 75ml olive oil
Method
To make the parmesan crumbs, preheat the oven to 180C/350F/ Gas 4. Combine the breadcrumbs, parmesan, herbs, garlic and olive oil in a bowl. Season and stir to combine. Spread on a baking tray and bake, stirring occasionally so the crumbs colour evenly, for 10-12 minutes until golden brown.
Increase the oven temperature to 220C/425F/Gas 6. Spread the asparagus in a single layer on a baking tray, drizzle with the olive oil, season and roast for 5-6 minutes until just tender. Meanwhile, whisk the extra virgin olive oil, mustard, lemon juice and vinegar in a bowl to combine and season. Thin with a little cold water, if necessary, to give a drizzling consistency.
Transfer the roast asparagus to plates, crumble over the soft- boiled eggs and drizzle with the dressing. Grate over plenty of parmesan and serve scattered with parmesan crumbs and herbs.
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