Recipe | Asparagus, Egg, Dill & Caper Toasts

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Asparagus is one of the most sought after seasonal crops.  There is nothing like local asparagus, freshly cut and cooked simply.  The true taste of Spring.

Sisterhood cook, Claire Thomson, has bought out the delicious delicate flavours of this wonderful vegetable with her Asparagus, egg, dill and caper toast recipe.  Perfect as a starter for a spring feast or simply a lunch for one to sit in the garden and marvel at your blooms.

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Serves 4


  • 1 bunch of asparagus, stalks snapped off

  • 4 slices of robust bread, sourdough is good

  • 2 hard boiled eggs, peeled

  • 1 small bunch of dill, roughly chopped

  • 1 tbsp. capers, in oil or salted and rinsed are best, roughly chopped

  • 1 – 2 tbsp. olive oil

  • 1 clove garlic, peeled

  • salt and pepper to taste

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  1. Boil the asparagus in plenty of salted boiling water for about 3 – 5 minutes until tender. Remove and plunge into cold water to refresh. Chop into 1cm pieces.

  2. Toast the bread. Rub each slice with the garlic clove.

  3. In a mixing bowl, combine the asparagus, chopped egg, dill and capers. Add lemon juice, salt and pepper to taste.

  4. Divide the asparagus mix onto the garlic toasts and drizzle with olive oil to serve.

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Images by Silkie Lloyd.

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