Recipe 4 portions
Start by cooking the soft boiled eggs, bring a pot of salty boiling water to a boil, and add 6 room temperature eggs to cook for 7 minutes.
Once cooked, remove from the pot and place into ice cold water to stop the cooking. Gently peel the eggs, cut them in half and keep at room temperature.
To make the dressing, mix the mayonnaise, zest of 1 lemon, juice of 1 lemon, half the capers and chopped parsley in a bowl and season with salt and pepper.
Next, gently peel the asparagus and place in boiling, salted water for 2 minutes until tender and cool in ice cold water.
Once cooled, cut in half and with the cos lettuce, dress with the lemon caper mayonnaise dressing. Season well and arrange on a plate with the eggs and sprinkle over the capers, bread crumbs and grated Bottaga.
- 2 x bunches new season asparagus
- 2 x baby gem lettuce – washed and cut in half
- 6 x eggs
- 1 x lemon juice
- 1 x lemon zest
- 150gm mayonnaise
- ¼ bunch parsley
- 40gram capers
- 50gm toasted panko breadcrumbs
- Sea salt
- White pepper
The Carousel would like to thank Matt Moran and Tom Haynes for their recipe. You can check out more of Matt’s recipes here
And check out the Chiswick Restaurant, too.