20 mins
Asparagus with Egg and Roasted Peppers
Recipe by Graham
Asparagus with Egg and Roasted Peppers is a wonderful spring time dish when asparagus is in early season. Tender meaty asparagus against sweet roasted peppers with a dryness and smoothness of hard boiled eggs, a touch of vinegar and olive oil whisked to marry it all. Top off the dish with some fresh mint. It's a great appetizer or snack for vegetarians (and everybody else, too!)
Asparagus Tart 
Asparagus Wrapped In Parma Ham Ingredients for Asparagus with Egg and Roasted Peppers
Currently displaying quantities in US Imperial Measurements
How to Cook Asparagus with Egg and Roasted Peppers
- Trim the stems of the asparagus and use a peeler to gently remove the fibrous outer layer. Place them in boiling salted water for between 5 and 8 minutes (depending on the thickness of the asparagus) until they are tender (but NOT overcooked). Drain, allow to cool and chill in the fridge.
- While the asparagus is cooking, hard boil the eggs, allow to cool, remove the shells and roughly chop them.
- Chop 4 large (or 6 small) roasted peppers into bite-size pieces. In a medium size bowl add the olive oil, apple cider vinegar and season with salt and freshly ground pepper. Stir briskly, then add the peppers and mix.
- Place 4-5 stems of chilled asparagus on each plate then pour the roasted pepper vinaigrette over. Top with chopped egg and tear the mint leaves over the plate. Serve with crusty wholemeal bread.
GRAHAM'S HOT TIP:
Nowadays, with fresh food being imported from far away places, you can get young asparagus most times through the year, so don't feel restricted to spring to enjoy this.
Reviews of Asparagus with Egg and Roasted Peppers
 August 04 2014What an underrated recipe! This was the best asparagus recipe I have ever had the pleasure of making. Amazing combination of flavors. Wonderful for our low carb diet! (Try grating a little lemon zest over it at the end!) Jose (3 reviews) |
December 16 2013 I could eat this any time of day, breakfast, lunch or dinner. Made it twice in the past week; so good, especially with all the fresh spring asparagus around. It's just so simple and elegant. Very creative and easy recipe that turns my favorite vegetable into a substantial and delicious meal. Thanks again for another great recipe. I'm becoming a huge fan! Sandra (4 reviews) |
 April 28 2013What an excellent breakfast this made! I toasted a slice of baguette and served it all on that. My asparagus wasn't very thick so it only took a few minutes to cook. Brilliant! NanaC (4 reviews) |
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