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Asparagus with Egg and Roasted Peppers

Ready in 20 mins

Recipe by Graham 

Asparagus with Egg and Roasted Peppers is a wonderful spring time dish when asparagus is in early season. Tender meaty asparagus against sweet roasted peppers with a dryness and smoothness of hard boiled eggs, a touch of vinegar and olive oil whisked to marry it all. Top off the dish with some fresh mint. It's a great appetizer or snack for vegetarians (and everybody else, too!)

Preparation Time

10 Minutes

Cooking Time

10 Minutes

Ingredients for Asparagus with Egg and Roasted Peppers

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

16-20 stems young asparagus
1 jar roasted red peppers
2 eggs
4 tablespoons olive oil
2 tablespoons apple cider vinegar
  salt and pepper
12 leaves fresh mint

How to Cook Asparagus with Egg and Roasted Peppers

  1. Trim the stems of the asparagus and use a peeler to gently remove the fibrous outer layer. Place them in boiling salted water for between 5 and 8 minutes (depending on the thickness of the asparagus) until they are tender (but NOT overcooked). Drain, allow to cool and chill in the fridge.
  2. While the asparagus is cooking, hard boil the eggs, allow to cool, remove the shells and roughly chop them.
  3. Chop 4 large (or 6 small) roasted peppers into bite-size pieces. In a medium size bowl add the olive oil, apple cider vinegar and season with salt and freshly ground pepper. Stir briskly, then add the peppers and mix.
  4. Place 4-5 stems of chilled asparagus on each plate then pour the roasted pepper vinaigrette over. Top with chopped egg and tear the mint leaves over the plate. Serve with crusty wholemeal bread.
GRAHAM'S HOT TIP:
Nowadays, with fresh food being imported from far away places, you can get young asparagus most times through the year, so don't feel restricted to spring to enjoy this.