ASPARAGUS WITH HERBED BROAD BEANS & EGG
This recipe is inspired by the classic asparagus mimosa. It’s a beautiful recipe that celebrates spring produce with green garlic, broad beans and eggs.
2 extra large eggs
500g asparagus spears
300g podded broad beans (need about 1kg whole broad beans)
¼ cup mint leaves
3 spring onions, or green garlic, ends and tops of spring onion trimmed
2 teaspoons salted capers, rinsed
1 anchovy fillet
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
sea salt, to taste
freshly ground pepper
Gently place eggs in a small saucepan of boiling water over a high heat. Simmer for 10 minutes. Immediately transfer eggs to a bowl of cold water. Refresh with cold water after a minute, then repeat one more time. Remove and set aside to cool completely. Peel away shell and finely chop the egg.
Meanwhile, bring a large saucepan of salted water to the boil. Add broad beans and cook for 3 minutes or until beans are tender. Drain and transfer to a bowl of cold iced water. When cooled, drain well. Peel and slip off outer shell from each bean (note: skip this step if beans are young).
Place half of the peeled broad beans, spring onion, or green garlic if using, mint, oil, lemon juice, anchovy and capers in a small food processor and pulse until just chopped and combined. Season to taste with a pinch of sea salt.
Bend asparagus bases until the tough end snaps, then, trim each base to neaten. Place asparagus in a large saucepan of boiling salted water and cook for 3 minutes, or until just tender. At this point, the asparagus can be drained to serve warm, or transferred to a bowl of cold water to cool to room temperature then drained well.
Arrange asparagus on individual plates, or all on a platter. Spoon paste over the stems, scatter over remaining broad beans and top with chopped egg. Sprinkle with freshly ground pepper.
Fiona Hammond © October 2018