Asparagus, rye croutons and yolky eggs w/ tahini yoghurt dressing

Asparagus, rye croutons and yolky eggs w/ tahini yoghurt dressing

Asparagus season is brief so I like to take full advantage and use this favourite vegetable as often has possible. Here it’s part of a salad of green goodness, layered with caremelly rye croutons and warm golden-yolked eggs. The garlic, tahini and yoghurt dressing give this a lovely richness. Beautiful on it’s own or alongside your favourite protein.

This recipe originally appeared on the Dish Magazine website. I’m excited to share it here with you.

Have a wonderful day! Kelly xo

Asparagus, avocado & paprika rye croutons w/ tahini & yoghurt dressing

Serves 2 as a meal or 4 as a side

3 thick slices rye sourdough - torn into large chunks

Olive oil for drizzling

1/2 teaspoon good quality hot smoked paprika

250g fresh asparagus (thin stems are best)

2 large free range eggs (use more if desired)

80g baby rocket leaves

1/2 ripe avocado - sliced

Dressing

1 small garlic clove - finely diced

3 tablespoons hulled tahini

4 tablespoons olive oil

1/4 cup Greek yoghurt

1/8 cup water

Juice of 1 lemon

1/2 teaspoon honey or muscovado sugar

Sea salt and cracked black pepper

To serve: Sesame seeds (I’ve used black and white)

Combine all the dressing ingredients in a small jug and whisk together until smooth. Add additional water, if necessary, to create a thinner consistency.

Preheat oven to 180 degrees celsius. Drizzle the torn sourdough generously with olive oil. Sprinkle with the paprika, sea salt and cracked black pepper. Toss well to distribute over all the pieces. Bake for 20 minutes until crisp.

Trim the woody ends from the asparagus and cut the remaining tip in half. Bring a medium pot of water to a boil. Add the asparagus and blanch for 1 minutes. Drain and plunge into icy cold water (this helps to halt cooking and retain the bright green colour. 

Bring a medium pot of water to a boil and gently add the eggs. Cook for 5 minutes for soft yolks and 7 minutes for hard-boiled.

Lay the rocket out on a large plate or platter. Scatter the asparagus, avocado and croutons. Drizzle generously with the dressing. Halve the eggs and lay carefully on top while still warm.

Garnish with a grind of cracked black pepper and a sprinkling of black and white sesame seeds.

Serve immediately.

blog_asparagus rye croutons avocado salad.jpg