Asparagus Mimosa

from Plenty by Yottam Ottolenghi

This traditional way with asparagus is probably my favourite. It is simple and therefore relies on the quality of the asparagus itself more then anything else. See if you can get the spears from a farmers' market or the shop at a farm where they have been freshly picked. Roughly chopped tarragon sprinkled on top will make a good addition.

Serves 4 as a starter

2 free range eggs
2 bunches of medium asparagus
2 tbsp best-quality olive oil
2 tsp small capers, drained
1 tsp Maldon sea salt
black pepper

Gently place your eggs in a saucepan of boiling water and simmer for 9 minutes. Remove the eggs from the pan and immerse them in a large bowl of cold water. After a few minutes, take them out of the water and leave to cool down completely. Peel the eggs and grate them on a coarse cheese grater.

Bend the asparagus until the tough bottom ends snap off; discard the ends. Place the spears in a large pot of boiling water and cook for 3 minutes, or until tender. It may take slightly longer if they are thick.

Drain and, while still warm but not hot, divide among four serving plates. Drizzles the oil over the asparagus and sprinkle with the capers, salt and some pepper. Top with the grated egg, staying close to the centre of the stalks so that the tips and bases remain visible.

Plenty
Yottam Ottolenghi
Another eagerly anticipated second book this spring. Their first book Ottolenghi ($64.95) cookbook captured our customers imagination and then some. Although we had to hand sell the book in that time honoured tradition of independent bookselling, once introduced to customers they couldn't get enough. Now the sequel has landed, full of creative vegetarian dishes, no you don't have to be vegetarian to appreciate these dishes. And yes, it may be even better than the first book! Hardcover, 288 pp. $64.95.

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