Ingredients

Method

• 3 free-range eggs 
• 1 Woolworths rustic baguette 
• 3 T olive oil 
• 1 T sea salt flakes 
• 1 T butter 
• 100 g pack Woolworths mini asparagus  
• sea salt and freshly ground black pepper, to taste 
• 75 g Boursin soft cheese with garlic and mixed herbs 
For the dressing, whisk: 
• 2 T extra virgin olive oil 
• 1 red onion, finely diced 
• 1 T wholegrain mustard 
• Juice of 1 lemon 
• a pinch sea salt flakes 
• Freshly ground black pepper, to taste 

Method

Ingredients

1. Preheat the oven to 180°C.

2. Place the eggs into a saucepan of boiling water and boil for 6 minutes. Remove and place into an ice bath. Cool the eggs for at least a minute before peeling. Set aside.

3. Break the baguette into large chunks and place onto a baking tray. Drizzle with 2 T olive oil and sprinkle with salt. Bake for 10–15 minutes, or until slightly golden and crispy.

4. Heat a cast-iron pan over a high heat. Add the remaining oil and the butter to the pan. Add the mini asparagus and swirl the pan to coat it in the butter. Season with salt and black pepper. Sauté for 2–3 minutes. Remove the asparagus from the hot pan once charred.

5. To serve, spread the cheese onto a large platter. Scatter over the croutons, then add the asparagus and halved boiled eggs. Spoon over the dressing and season with black pepper.

Photography and videography: Sadiqah Assur-Ismail
Production: Marcelle van Rooyen
Food assistant: Bianca Jones

more asparagus recipes

Woolworths’ locally grown asparagus is available in spears, tips and mini asparagus for a limited time. Whether you grill, roast or pickle it, this vibrant veg is a must while it’s at its freshest. Look out for it in the produce aisle and enjoy it all season long.

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