Ingredients
- 500g asparagus, woody ends snapped off
- 4 soft-boiled eggs, halved
- 1 tbsp capers
- 30g Parmesan shavings
- Dressing: 2 tbsp Dijon mustard, 2 tbsp white wine vinegar, 4 tbsp olive oil, salt, pepper
Method
- Brush asparagus with oil; griddle 5–6 min turning until charred and tender.
- Whisk dressing.
- Arrange asparagus on a plate; top with egg halves, capers and Parmesan.
- Drizzle dressing generously.