Asparagus with pine nut, egg and herb sauce

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For the asparagus

  • 16-20 asparagus spears
  • 4 tbsp olive oil
  • Sea salt and black pepper

For the pine nut, egg and herb sauce

  • 2 hard-boiled RSPCA Assured labelled eggs, peeled and roughly chopped
  • 1/2 medium red onion, finely chopped
  • 1 small bunch each of fresh dill, tarragon and flat-leaf parsley, roughly chopped
  • 1/2 small bunch fresh mint, roughly chopped
  • 2 tbs pine nuts, lightly toasted
  • 1/2 clove garlic, crushed to paste with salt
  • 2 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil

This sauce goes very well with asparagus and is also delicious with artichokes. Either make the sauce beforehand or prepare it while the asparagus is cooking.

  • Combine all the ingredients for the sauce together in a bowl and mix well.  Season to taste with salt and pepper.
  • Trim the asparagus if it has any hard stalky ends.  Preheat a griddle pan or a frying pan.  Toss the asparagus in the olive oil and then add to the hot griddle pan with a good bit of seasoning.  Griddle for a couple of minutes on both sides until they are fairly nicely charred.
  • Check for seasoning, transfer to a plate and serve with the sauce on the side and a flatbread if you wish.

Recipe from The Moro Cookbook and the RSPCA Assured celebrity recipe collection, 2011

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