ROAST ASPARAGUS with PARMESAN CRUMBS and SOFT EGG

When asparagus is in season, I love making it a hero. While this dish could be considered a side, it’s also substantial enough to serve as a light meal. Sometimes I make this dish using buttery brioche crumbs instead of sourdough crumbs, which adds a beautiful richness.

Preparation Time 15 minutes | Cooking Time 20 minutes | Serves 4

600 g (1 lb 5 oz) asparagus (about 4 bunches), trimmed

2 tablespoons olive oil

75 ml (2½ fl oz) extra-virgin olive oil

2 teaspoons Dijon mustard

Juice of ½ lemon, or to taste

1 tablespoon sherry vinegar

6 soft-boiled eggs, peeled

Finely grated parmesan cheese, to serve

Coarsely chopped flat-leaf (Italian) parsley, mint and thyme leaves (optional), to serve

PARMESAN CRUMBS

75 g (2½ oz) coarse sourdough breadcrumbs

30 g (1 oz/¹/₃ cup) finely grated parmesan cheese

2 teaspoons each finely chopped thyme and parsley leaves

1 garlic clove, finely chopped

75 ml (2½ fl oz) olive oil

To make the parmesan crumbs, preheat the oven to 180°C (350°F). Combine the breadcrumbs, parmesan, herbs, garlic and olive oil in a bowl, season and stir to evenly combine. Spread on a baking tray and bake, stirring occasionally so the crumbs colour evenly, for 10–12 minutes until golden brown.

Increase the oven temperature to 220°C (425°F). Spread the asparagus in a single layer on a baking tray, drizzle with the olive oil, season and roast for 5–6 minutes until just tender. Meanwhile, whisk the extra-virgin olive oil, mustard, lemon juice and vinegar in a bowl to combine and season. Thin with a little cold water if necessary to give a drizzling consistency.

Transfer the roast asparagus to plates, crumble over the soft-boiled eggs and drizzle with the mustard dressing. Grate over plenty of parmesan and serve scattered with parmesan crumbs and herbs.