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This Morning chef and Clarence Court eggs ambassador Clodagh McKenna adds a touch of sunshine to this clutch of sensational summer dishes
ASPARAGUS MIMOSA
Serves 4 Takes 20-25 minutes
INGREDIENTS
• 20 asparagus spears (5 spears per person)
• 1 tbsp olive oil
• Sea salt and freshly ground black pepper
• 2 eggs, hard boiled
For the dressing
• Juice of 1 lemon
• 1 tbsp finely chopped shallot
• 1 tbsp fresh basil, torn
• 1 tsp Dijon mustard
• 80ml/3¼fl oz extra virgin olive oil
1. Preheat the oven to 180°C, 350°F, Gas 4.
2. Toss the asparagus in the olive oil and season with sea salt and freshly ground black pepper. Place on a baking sheet and cook in the preheated oven for 10 minutes.
For the dressing, whisk together the lemon
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