Charred broccoli and asparagus with prosciutto

Charred broccoli and asparagus with prosciutto

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  • 4
  • Easy
  • Health conscious
  • 15 minutes
  • 15 minutes
  • Woolworths Shannon Sauvignon Blanc 2018


  • 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

Cooking Instructions

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.

Find more egg recipes here. 

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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