Asparagus with Jammy Egg & Pickle Dressing | Great British Food Awards
www.greatbritishfoodawards.com
Peel and mince the shallot; transfer to a medium bowl and season with salt. Juice the lemon into a small liquid measuring cup, then add enough vinegar to...
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.greatbritishfoodawards.com.
Ingredients
- 1 shallot
- Sea salt and freshly ground black pepper
- 1 lemon
- 1 to 2 tbsps sherry vinegar
- 8 cornichons
- 6 Castelvetrano olives or other green olives
- Handful flat-leaf parsley
- 2 eggs
- 900g medium or large asparagus
- 1 tsp Dijon mustard
- 125ml extra virgin Olive oil
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