RECIPE: David Lovett’s asparagus, boiled eggs and bottarga

 In Recipes

Eggs and asparagus are one of the great combinations, so adding a second ‘egg’ in the form of bottarga seemed to make sense. This dish is loosely inspired by the classic Asparagus alla Milanese which is boiled asparagus with fried eggs, butter, and parmesan. This rendition is much lighter but no less delicious.

3 bunches asparagus, woody ends removed
6 eggs at room temp
Good quality extra virgin olive oil
Salt and pepper

– Bring a pot of salted water (large enough to hold the asparagus and eggs) to a boil.
– Carefully add the eggs to the boiling water and set a timer for 6 minutes.
– Once the time is up, remove the eggs with a slotted spoon and place into a bowl of cold water.
– Drop the asparagus into the boiling water and boil for 3-4 minutes, or until tender.
– While the asparagus is cooking, peel the eggs and cut into halves.
– Drain the cooked asparagus and pile onto a large plate.
– Dress with olive oil and season with salt and pepper.
– Arrange the eggs in and around the asparagus, adding another splash of olive oil and a very generous grating of bottarga to finish.