Anchovy dip with asparagus, eggs, potatoes, radishes | Maison Mirabeau

Anchovy dip with asparagus, eggs, potatoes, radishes | Maison Mirabeau

www.maisonmirabeau.com

This velvety 'anchoiade' inspired anchovy dip is a gentler take on the salty Provencal sauce, served with radishes, asparagus & waxy potatoes

View full recipe on www.maisonmirabeau.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.maisonmirabeau.com.

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Ingredients

  • 14 anchovies
  • 1 garlic clove, peeled and grated
  • 2 tsp Dijon mustard
  • 2 egg yolks
  • 100ml vegetable oil
  • Lemon juice, to taste
  • 350g ratte potatoes (or other waxy baby new potato)
  • 10 asparagus spears
  • 4 eggs
  • 12 cherry tomatoes, halved

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