This is a wonderful recipe or large gatherings as it is perfect for sharing and very easy to make look stunning! If you were hoping for a wacky cocktail, I am afraid we will disappoint – it is a salad!

You will need:

Asparagus spears (5 per person)

Peel one of the spears with a peeler into thin ribbons and place into a bowl with ice cold water (this will curl them)

Grill the remaining spears for 5 minutes under a hot grill drizzled with oil and sprinkled with salt. You can also pan fry them.

For the sauce (will serve 2):

Pinch of cayenne pepper

3 tablespoons of creme fraiche

Zest and juice of 1/2 lemon

Pinch of salt

Pinch of freshly ground pepper

Mix al the above in a bowl and season to taste

Place the cooked asparagus onto a large plate, drizzle with the sauce, top with the dried peeled asparagus and decorate with a grated hardboiled egg

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