Prep time: 5 minutes | Cooking time: 10 minutes
6 large eggs
4-5 asparagus spears per person (depending on thickness)
For the dressing
12 tbsp extra-virgin olive oil
2 small garlic cloves, very finely sliced
12 anchovies, drained and finely chopped
Pinch dried chilli flakes (optional)
1½ tbsp capers, rinsed and patted dry
1½ tbsp lemon juice
2 tbsp finely chopped parsley
Gently heat the olive oil and add the garlic. Cook for a minute or so, until it is softening ever so slightly and doesn’t look “raw” anymore, then add the anchovies. Cook gently, pressing them with the back of a wooden spoon until they’ve “melted”. Add the chilli flakes if using, then stir in the capers, lemon juice and parsley.
Put the eggs into boiling water. Once the water has come back to the boil, cook for six minutes. Plunge into cold water. Trim the base off each asparagus stalk and remove any tough skin with a peeler. Boil or steam until just tender (about four minutes) and, while they’re cooking, shell the eggs.
Divide the asparagus between six plates, top with a halved egg and spoon on the dressing. Serve immediately.