Ingredients

Method

• 1⁄2 cup mayonnaise
• 1⁄2 cup plain yoghurt
• 1/2 red onion, finely diced
• 2 T capers, chopped
• 10 g parsley, chopped
• 2 -3 sticks celery, thinly sliced
• 6 baby gherkins, chopped
• lemon juice, to taste
• salt and pepper, to taste
• 4 - 6 free-range eggs
• 400 g Tenderstem broccoli
• 2 x 170 g packs asparagus stems
• olive oil, a drizzle
• 70 g prosciutto

Method

Ingredients

1. To make the tartare sauce, mix the mayonnaise with the yoghurt. Add the diced red onion, capers, parsley, celery and baby gherkins. Add a squeeze of lemon juice and season to taste.
2. Heat a saucepan of water over a high heat and, just before it begins to boil, add the eggs. Simmer for 5 minutes, then drain and rinse in cold water. Peel the eggs and set aside.
3. Toss the broccoli and asparagus stems in olive oil, season and chargrill in batches in a griddle pan until slightly scorched. Serve with the prosciutto, the eggs and tartare sauce.

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