A tangy, tart, savoury and slightly sweet sauce dresses up regular asparagus in this simple recipe. Perfect with cold cuts of meat on a warm summers day.
- 500g asparagus
- 1 tbsp. oil
- Salt and pepper
- 2 boiled eggs
- 4 tbsp. mayonnaise
- 1 tbsp. extra-virgin olive oil
- 1 shallot
- 2 tbsp. red wine vinegar
- 3 tbsp. yoghurt (natural, flavour free)
- 3-4 cornichons (optional)
- 1-2 tbsp. freshly chopped chives
- Sal and pepper
Finely dice the eggs and shallot. Dice the cornichons if using. Mix together the mayo, extra-virgin olive oil, shallot, vinegar, yoghurt, cornichons, chives, salt and pepper. Add a little extra yoghurt or vinegar if the sauce is too thick.
Cook the asparagus by tossing in 1 tbsp. oil and salt and pepper. Lay in a preheated griddle pan and cook for 5-8 minutes or until lightly charred and tender. Serve with the sauce spooned over.