Name: Smokey asparagus and egg salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6
Ingredients: 3 free-range eggs; 2 Tbsp finely grated parmesan; Sea-salt flakes and freshly ground black pepper, to season; 400g asparagus, trimmed; 1/4 cup extra virgin olive oil; 1/2 red onion, very finely diced; 2 tsp capers, finely chopped; 1/4 bunch flat-leaf parsley leaves, finely chopped; 1/2 bunch tarragon, finely chopped; 1 Tbsp white balsamic vinegar; Shaved parmesan, to serve; Lemon cheeks, to serve

Smokey asparagus and egg salad

Need an elegant salad for entertaining?

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Serves 4-6

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

A lot of people think the stars of spring might be flowers, but for Ed it’s asparagus.

What better place to find the freshest asparagus than at the source? Ed chats to a third-generation asparagus farmer and discovers the finer points of farming this delicious vegetable.

Ingredients

3 free-range eggs

2 Tbsp finely grated parmesan

Sea-salt flakes and freshly ground black pepper, to season

400g asparagus, trimmed

1/4 cup extra virgin olive oil

1/2 red onion, very finely diced

2 tsp capers, finely chopped

1/4 bunch flat-leaf parsley leaves, finely chopped

1/2 bunch tarragon, finely chopped

1 Tbsp white balsamic vinegar

Shaved parmesan, to serve

Lemon cheeks, to serve

Method

Whisk eggs and parmesan in a bowl, season, then pour into a non-stick frying pan and cook on medium heat to make a thin omelette. Slice into fine strips.

Drizzle asparagus with 1 tablespoon of the oil, then arrange on a wire mesh grill (a wire rack over an open flame). Cook on high heat for 1 minute, until lightly blackened, then set grill high above flame for15 minutes to absorb smoky flavour (or cook on a chargrill pan, turning, for 3-5 minutes, until tender).

Arrange asparagus on a platter, top with omelette slices, onion, capers and herbs, then drizzle with remaining oil and balsamic. Scatter with parmesan and serve with lemon.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

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