Recipe | Asparagus, Egg, Dill & Caper Toasts
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.
ASPARAGUS, CHOPPED EGG, DILL & CAPER TOASTS
Serves 4
Ingredients:
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
Method
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.
Toast the bread. Rub each slice with the garlic clove.
In a mixing bowl, combine the asparagus, chopped egg, dill and capers. Add lemon juice, salt and pepper to taste.
Divide the asparagus mix onto the garlic toasts and drizzle with olive oil to serve.
Images by Silkie Lloyd.
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Ah summer. The salad days are here. Eating fresh salad in all it’s varieties and forms is the perfect way to spend a lunch time. Hopefully in the garden, but even if it’s sat at your desk, it still feels like it’s nourishing your body and soul.
Sisterhood cook and food writer Claire Thomson has done it again with this delicious seasonal recipe. Packed full of Jersey Royal new potatoes, a fresh roasted chicken and a green dressing that is going to blow your mind.
Note: for vegetarians and vegans, please opt out the chicken and handmade dressing.